Hamachi Recipe

Inspect and trim

Check the hamachi for any remaining skin, bloodline, or connective tissue. Using a very sharp fillet or sashimi knife, trim away the skin and any discolored or sinewy portions. Keep the fillet cold on ice or in the refrigerator while working.

Cure lightly

Mix 1 tsp kosher salt with 1/2 tsp granulated sugar. Sprinkle the mixture evenly over both sides of the hamachi. Let it sit on a tray, uncovered, in the refrigerator for 10 minutes to firm the flesh and draw out a touch of moisture.

Rinse and dry

After 10 minutes, lightly rinse the salt/sugar off under cold water, quickly pat the fish dry with paper towels. Brush or spritz 1 tsp rice vinegar over both surfaces to add a subtle brightness and help neutralize odors; pat dry again. Keep the fillet very cold until ready to slice.

Slice for sashimi or nigiri

For nigiri: cut the hamachi into 1/4-inch (6–7 mm) thick slices, about 2.5 to 3 inches long and 1 to 1.5 inches wide, slicing at a slight angle across the grain. For sashimi: cut slightly thicker (about 1/3 inch / 8–9 mm) and larger if desired. Use a single smooth pull stroke of a sharp knife for each slice to preserve texture.

Rinse rice

Place 1 cup sushi rice in a sieve and rinse under cold running water, gently swishing until the water runs mostly clear (about 3–4 rinses). This removes excess starch.

Cook rice

Combine rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid. Bring to a gentle boil, then reduce heat to low and simmer covered for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, gently warm 2 tbs rice vinegar, 1 tsp sugar, and 1/2 tsp kosher salt until sugar dissolves (do not boil). Transfer rice to a wide shallow bowl, fan to cool slightly, and fold in the vinegar mixture with a cutting motion to avoid mashing grains. Fan or blow lightly to bring rice to body temperature and to give a glossy finish.

Form nigiri

Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 20 g (roughly a tablespoon and a half) of seasoned rice and form an oblong pillow by gently pressing with your palms and fingers. Place a dab (about 1/4 tsp) of wasabi on the underside of a hamachi slice and press the slice over the rice pillow so the fish adheres. Repeat to make 6–8 pieces depending on portion size.

Arrange hamachi sashimi slices or hamachi nigiri on a chilled plate. If serving sashimi, fan slices slightly; for nigiri, line them neatly. Garnish with microgreens or a small shiso leaf if using. Serve with soy sauce and wasabi on the side and a wedge of lemon or a few drops of yuzu over the fish if desired.

Storage note: Eat sashimi/nigiri the same day you slice it for best texture and safety. Keep unused fish chilled and use within 24 hours if previously sashimi-grade and handled properly.