Hamachi Crispy Rice ‡ Recipe
sesame relish, pickled chili
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Ingredients
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Crispy Rice
Hamachi (Yellowtail) Topping
Sesame Relish & Garnishes
Pickled Chili
Finishing & Assembly
Method
Crispy Rice
- 1
Cook rice
Rinse the short-grain rice under cold water until the water runs clear (3–4 rinses). Drain and combine with 360 ml water in a rice cooker or small pot. Cook according to rice cooker instructions or bring to a simmer, cover, reduce heat to low and cook 15 minutes. Turn off heat and let rest, covered, 10 minutes.
- 2
Season rice
While rice rests, warm 2 tbs rice vinegar, 1 tsp sugar and 1/2 tsp salt until sugar dissolves (microwave or small pan). Gently fold the seasoned vinegar into the cooked rice with a rice paddle or spatula, fanning as you fold to cool slightly. Keep rice warm.
- 3
Form and chill
Spread rice into an even 1/2–3/4-inch thick rectangle on a sheet pan lined with plastic wrap or parchment. Press firmly to consolidate and smooth the surface. Chill in the refrigerator 20–30 minutes to firm up (this helps fry and crisp).
- 4
Cut and fry
Cut the chilled rice into 8 rectangles (about 2.5 x 1.75 inches) or 16 smaller squares. Heat 1/2 cup neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering (around 180°C / 350°F). Add rice pieces, flat side down, and press gently with a spatula. Fry without moving until golden and crisp, 3–4 minutes, then flip and crisp the other side 2–3 minutes. Transfer to a paper towel–lined tray and keep warm. If you prefer less oil, lightly pan-sear each piece in 1 tsp neutral oil over medium-high heat until crisp, turning carefully.
Hamachi (Yellowtail) Topping
- 5
Prepare hamachi
Pat the hamachi dry with paper towels. Trim into 8 thin slices (about 1/8–1/4 inch thick) sized to top each rice piece. Lightly season both sides with 1/4 tsp kosher salt and a small pinch of black pepper. Drizzle or brush each slice with a few drops of toasted sesame oil. Keep chilled until assembly.
- 6
Optional quick sear
If you prefer a slightly warmed edge, heat 1 tsp neutral oil in a skillet over high heat and quickly sear each hamachi slice 5–8 seconds per side; remove immediately to avoid cooking through. Let rest briefly before placing on rice.
Sesame Relish & Garnishes
- 7
Toast sesame seeds
In a small dry skillet over medium heat, toast the white and black sesame seeds separately or together until fragrant and lightly golden (1–2 minutes). Watch carefully to avoid burning. Remove from heat and cool.
- 8
Make relish
In a small bowl combine 2 tbs toasted white sesame seeds, 1 tbs toasted black sesame seeds, 1/4 cup finely diced cucumber, 2 tbs finely diced scallion, 1 tbs light soy sauce, 1 tsp rice vinegar, 1 tsp mirin, 1/2 tsp sugar, 1/2 tsp grated ginger and 1/2 tbs lime juice. Stir to combine; taste and adjust seasoning. Refrigerate until assembly. Stir in microgreens or cilantro at the end if using.
Pickled Chili
- 9
Quick-pickle chilis
Combine 3 tbs rice vinegar, 2 tbs water, 1 tsp sugar and 1/4 tsp salt in a small jar or bowl and stir until dissolved. Add the thinly sliced chilis and let sit at least 10 minutes (longer for more pickup). Refrigerate if making ahead. Drain before serving or use a few slices with some pickle liquid to garnish each piece.
Finishing & Assembly
- 10
Assemble
Place warm crispy rice pieces on a serving platter. Spoon about 1/2 tsp Japanese mayonnaise onto each rice piece and spread slightly. Lay one slice of hamachi over each mayo-dressed rice. Top each with about 1 tsp sesame relish. Add 1–2 slices pickled chili per piece or a small spoon of pickling liquid and a slice. Sprinkle a few toasted sesame seeds and a light pinch (a small flake) of fleur de sel over each.
- 11
Garnish and serve
Optional: dot a tiny bit of Sriracha near the edge for heat and color, and tuck microgreens or cilantro atop several pieces. Serve immediately with lemon or lime wedges on the side. Recommend serving 2–3 pieces per person as an appetizer.