Hirame Recipe

Chill and lightly cure

Place the sashimi-grade hirame fillet on a clean cutting board. Sprinkle evenly with the sea salt and let sit in the refrigerator for 10 minutes. This lightly firms the flesh and draws out excess moisture.

Rinse and ice bath

After 10 minutes, quickly rinse the fillet under cold running water to remove excess salt. Immediately submerge the fillet in a bowl of ice water for 2 minutes to firm further. Pat very dry with paper towels.

Slice for nigiri / sashimi

Using a very sharp, long-bladed knife (sashimi or yanagiba), trim any thin edges and remove connective tissue. For nigiri: slice into 6 pieces roughly 2.5–3 inches long, 1–1.25 inches wide, and about 1/8–3/16 inch thick, cutting at a slight angle in a single smooth stroke toward you. For sashimi: cut slightly thicker slices (about 1/4 inch) and plate separately.

Rinse the sushi rice under cold water, swirling and draining repeatedly until the water runs mostly clear (about 4–6 rinses). Drain for 10 minutes.

Combine rinsed rice and water in a small saucepan. Bring to a gentle boil, then reduce to lowest heat, cover, and simmer for 12 minutes. Remove from heat and let rest, covered, for 10 minutes.

While the rice cooks, combine rice vinegar, sugar, and kosher salt in a small bowl and stir until dissolved. Transfer the cooked rice to a wooden or wide bowl. Gently fold the vinegar mixture into the rice with a spatula or rice paddle using cutting and fanning motions to cool the rice to near room temperature. Do not mash — aim for glossy, separate grains.

Wet your hands with a mixture of cold water and a little rice vinegar to prevent sticking. Form 6 small oblong rice balls (nigiri shari) about 18–22 grams (slightly less than 1.5 tablespoons) each: press gently so the rice holds shape but remains airy.

If serving nigiri: place a small dab (~1/8 tsp) of wasabi on one side of each fish slice. Lay the wasabi side onto a rice ball and press gently, shaping the fish and rice together so the fish drapes evenly over the rice. Wipe the knife or your hands between pieces if needed.

If serving sashimi: arrange slices on the plate and optionally place a small wasabi dollop and garnish alongside.

Finish each nigiri with a tiny brush of sesame oil (optional) or a single drop of soy sauce on the fish (not the rice) to enhance aroma. Garnish with microgreens or a few thin scallion slices.

Serve immediately with soy sauce and pickled ginger on the side.