Hamachi Maki Recipe
yellowtail, avocado, fried leeks, ginger garlic soy
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Ingredients
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Sushi Rice
Sushi Filling
Sushi Assembly
Method
Preparing Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.
- 3
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once rice is cooked, transfer it to a large bowl and gently mix in the vinegar mixture while fanning the rice to cool it down.
Preparing Fillings
- 4
Prepare the Hamachi
Slice the hamachi into thin strips, about 1/4 inch wide.
- 5
Slice the Avocado
Cut the avocado in half, remove the pit, and slice it into thin strips.
- 6
Prepare the Fried Leeks
If not pre-prepared, fry the leeks in hot oil until golden brown and crispy. Drain on paper towels and set aside.
Assembling the Maki
- 7
Lay Out the Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 8
Add the Sushi Rice
Wet your hands with water to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 9
Layer the Fillings
In the center of the rice, lay down the hamachi slices, avocado strips, and a sprinkle of fried leeks.
- 10
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.
- 11
Slice the Maki
With a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean edges.
- 12
Serve
Arrange the sliced maki on a plate and drizzle with ginger garlic soy sauce. Sprinkle sesame seeds on top for garnish.
