Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi rice
Hirame (flounder) topping
Assembly & garnish
Method
Sushi rice
- 1
Rinse and soak rice
Place 1.5 cups short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold running water, rubbing the grains gently until the water runs clear. Drain and let the rice sit for 10–30 minutes to absorb a little water.
- 2
Cook rice
Combine rinsed rice and 1.8 cups water in a rice cooker or heavy pot. If using a pot, bring to a gentle boil over medium heat, reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.
- 3
Season rice
While the rice rests, warm 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer rice to a wooden or wide nonreactive bowl (hangiri if available). Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting and fanning motions to cool the rice to room temperature. Cover with a damp towel to keep moist.
Hirame (flounder) topping
- 4
Prepare the fish
Ensure you have sushi-grade hirame fillet. Pat the fillet dry with paper towels. Using a very sharp filleting or yanagiba knife, cut the fillet into 10 even slices about 0.15–0.2 inches (3–5 mm) thick and roughly 2–3 inches (5–7 cm) long for nigiri. Keep slices chilled on a tray over ice or in the refrigerator while you form rice.
- 5
Light cure and season
Lightly sprinkle 1/4 tsp fine sea salt evenly over the fish slices, then brush each slice with 1 tsp total (spread across slices) rice vinegar and 1/2 tsp yuzu or lemon juice to add brightness and lightly firm the flesh. Let rest 3–5 minutes at cool room temperature or refrigerated for up to 10 minutes. If desired for a slight gloss and mouthfeel, very lightly brush each slice with a tiny amount (about 1/2 tsp total) neutral oil just before assembly.
Assembly & garnish
- 6
Prepare wasabi and hands
Wet your hands with a mixture of water and a little rice vinegar (or plain water) to prevent rice sticking. Place about 1/2 to 2/3 tablespoons (roughly 20–22 g) of seasoned sushi rice in your palm and shape it gently into an oblong nigiri mound, compressing just enough so it holds together but remains light.
- 7
Apply wasabi
Lightly spread a thin smear (about 1/8 tsp) of wasabi on the underside center of each hirame slice. This provides subtle heat and helps the fish adhere to the rice.
- 8
Form nigiri
Lay one seasoned hirame slice over each rice mound (wasabi side down) and press gently with your thumb and middle finger to secure fish to rice, using your index finger to shape the top lightly. Avoid squeezing too hard; nigiri should be tender and airy.
- 9
Garnish and serve
Arrange the hirame nigiri on a serving plate. Optionally top each piece with a single microgreen or a few thin chive pieces. Serve immediately with soy sauce and pickled ginger on the side.