Madai ‡ Recipe

Inspect and keep chilled

Keep the sashimi-grade madai chilled on ice until ready to prep. Work with a clean cutting board and a very sharp yanagiba/sashimi knife. Rinse the fillet lightly under cold running water and pat dry with paper towel.

Remove skin and pin bones

If the fillet has skin, place skin-side down and run the knife between skin and flesh at a shallow angle, holding the skin taut. Check for pin bones by running your fingertips along the flesh; remove any with tweezers.

Slice for sashimi and nigiri

For nigiri: cut the madai into 10–12 slices about 7–8 cm long, 2–3 cm wide and about 6–8 mm thick. Use a single smooth pull stroke away from you with the knife to preserve a clean edge. For sashimi: cut slightly thicker or into thinner long slices depending on preference (about 3–6 mm for delicate sashimi).

Prepare sushi rice

If you don't have pre-seasoned rice, warm the cooked sushi rice slightly so it is hand-hot. Combine rice vinegar, sugar, and fine sea salt in a small pan and warm gently just until dissolved; do not boil. Fold the vinegar mixture into the warm rice with a cutting motion until evenly coated and glossy. Allow rice to cool to room temperature, covering with a damp cloth to prevent drying.

Form nigiri

Wet hands with water (and a little rice vinegar to prevent sticking). Take ~20–22 g (about 1 to 1.25 tablespoon) of seasoned rice and form an oblong mound with light pressure—firm enough to hold shape but not compressed. Optionally smear a small dab (about 1/8 tsp) of wasabi on the underside of the madai slice, then place the fish over the rice, pressing gently to adhere. Repeat for each piece.

Finish and season

Lightly brush or flick a few drops of yuzu juice onto each piece of madai to brighten flavor, or alternatively place a small dot of wasabi between fish and rice as described. Sprinkle a light pinch (a few flakes) of sea salt on a subset of pieces to highlight natural sweetness of the fish.

Serve

Arrange nigiri on a chilled plate. Provide soy sauce and pickled ginger on the side and garnish with microgreens or shiso leaves as desired. For sashimi, fan slices on the plate, garnish with shiso or microgreens, and serve with soy sauce and wasabi.

Keep unused fish chilled on ice in the refrigerator and consume sashimi-grade fish the same day. Clean and sanitize all surfaces after preparing raw fish.