Hamachi ‡ Recipe

Hamachi Nigiri / Sashimi

1. 1

   Prepare and season sushi rice

   Rinse the short-grain sushi rice under cold water until the runoff is mostly clear (about 3–4 rinses). Drain and combine the rinsed rice and 220 ml water in a medium saucepan. Cover and bring to a gentle boil over medium heat. Once boiling, reduce heat to low and simmer, covered, for 12–14 minutes or until water is absorbed and rice is tender. Remove from heat and let sit, covered, 10 minutes. While rice rests, warm the rice vinegar slightly and dissolve the sugar and 1/2 tsp of the salt into it. Transfer rice to a shallow wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a cutting motion using a rice paddle or spatula to avoid mashing the grains. Fan the rice as you fold to cool it quickly to body temperature. Taste and adjust with remaining salt if needed. Keep the rice covered with a damp cloth to prevent drying.

2. 2

   Prepare the hamachi

   Keep the hamachi chilled until ready to slice. Using a very sharp, long sashimi knife (or a chef's knife), trim any skin or sinew from the hamachi. For nigiri: slice the hamachi crosswise into 12 even slices about 1/4 inch (6–7 mm) thick and 2–3 inches (5–7 cm) long — cut in a single smooth motion, pulling the knife toward you. For sashimi: if serving slices only, you can make slightly thicker pieces (about 3–4 mm thicker) and present on a platter. Pat slices lightly with paper towel to remove excess moisture.

3. 3

   Form nigiri rice beds

   Wet your hands with a mix of water and a little rice vinegar to prevent sticking (keep a small bowl nearby). Salt your palms lightly with the remaining 1/2 tsp salt. Portion the sushi rice into 12 equal pieces (about 20–25 g each). Gently shape each portion into an oblong rice bed by cupping and pressing lightly — aim for a firm but springy texture; do not compress too hard (nigiri should hold together but remain light).

4. 4

   Assemble nigiri

   If using wasabi: place a small dab (about 1/8–1/4 tsp) of wasabi on the underside of each hamachi slice. Lay each slice over a rice bed and press gently to adhere, pinching lightly at the sides once to secure. If using nori strips: wrap a thin strip of toasted nori around the center of the nigiri and secure the ends underneath. Arrange on a chilled platter. For sashimi: lay hamachi slices flat on the plate; if desired, drizzle a light film of toasted sesame oil (about 1/8 tsp per 4 slices) or place a tiny dot of wasabi on each slice.

5. 5

   Serve

   Serve the hamachi nigiri and/or sashimi immediately at cool room temperature with soy sauce and pickled ginger on the side. Provide additional wasabi for diners. Garnish with microgreens or thinly sliced scallion if desired. Consume within 1 hour for best texture and freshness.

6. 6

   Safety note

   Ensure the hamachi is sushi/sashimi-grade and has been handled and stored properly at ≤4°C (≤39°F). If you have concerns about raw fish, briefly sear the surface (aburi) with a kitchen torch or hot pan for 5–8 seconds per side before slicing.