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Ingredients
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Fish / Topping
Sushi Rice
Finish / Garnish
Method
Fish / Topping
- 1
Check and prep
Ensure madai fillet is sashimi-grade and very fresh. Pat the fillet dry with paper towels. Remove any remaining pin bones with tweezers by running your fingers along the flesh to locate them and pulling them out at an angle.
- 2
Light cure
Sprinkle 1 tsp kosher salt evenly over both sides of the fillet. Place the fillet on a plate, cover with plastic wrap, and refrigerate 10–15 minutes. This lightly firms the flesh and draws out excess moisture without fully curing.
- 3
Rinse and season
After 10–15 minutes, quickly rinse the salt off under cold running water and pat dry. Brush both sides lightly with 2 tbs rice vinegar and, if using, 1 tsp yuzu or lemon juice. Pat dry again. Keep refrigerated until assembly.
- 4
Slice for nigiri/sashimi
Using a very sharp yanagiba or long sashimi knife, cut the madai against the grain. For nigiri: slice 12–14 g (about 1/4–1/2 oz) portions roughly 7–8 cm long, 2–3 cm wide and 3–4 mm thick, slicing in a single smooth pull stroke. For sashimi: cut slightly thicker slices, about 5 mm. Keep slices chilled on a damp, chilled plate until plating.
Sushi Rice
- 5
Wash rice
Rinse 1 cup sushi rice under cold water, swirling and draining several times until the water runs mostly clear. Drain in a fine sieve for 10–15 minutes.
- 6
Cook rice
Combine rinsed rice and 180 ml water in a rice cooker or small pot. If using a pot, bring to a gentle boil, then cover and reduce to low for 12–13 minutes. Remove from heat and let sit, covered, 10 minutes.
- 7
Prepare sushi vinegar (sushi-su)
While the rice cooks, combine 2 tbs rice vinegar, 1 tsp sugar and 1 tsp fine sea salt in a small bowl and stir until dissolved.
- 8
Season rice
Transfer hot rice to a wooden or plastic bowl (avoid metal). Gently fold in the sushi-su with a rice paddle in cutting motions to avoid smashing grains, while fanning the rice to cool it quickly to body temperature. Continue until rice is glossy and slightly sticky. Cover with damp cloth until ready to form.
- 9
Form nigiri
Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 20–25 g (approx. 1.5 tablespoons) of sushi rice and shape it into an oblong mound by pressing gently between your palms. Avoid squeezing too hard — rice should hold shape but remain airy.
Finish / Garnish
- 10
Assemble nigiri
Place a small dab of wasabi (about a grain-size amount for sashimi or up to a thin smear for nigiri) on the underside of a madai slice. Lay the madai slice over the rice mound and press gently with the heel of your hand to adhere. Repeat for remaining pieces. Typical yield from quantities given: 8–10 nigiri pieces.
- 11
Optional finishing touches
If desired, brush a barely perceptible amount (a drop) of toasted sesame oil over the fish for aroma or place a micro shiso leaf between fish and rice for flavor. Serve immediately with soy sauce on the side for dipping.
- 12
Sashimi serving
For sashimi, fan the madai slices on a chilled plate, garnish with micro herbs and a small mound of wasabi. Do not serve sashimi with rice portions unless specified.