Hamachi Don Recipe

Rinse and soak rice

Place the 1.5 cups sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 3–4 minutes). Drain and transfer rice to a rice cooker pot or medium saucepan. Add 360 ml water and let rice soak 20–30 minutes (important for even texture).

Cook rice

If using a rice cooker, cook according to manufacturer's instructions. If using a saucepan, bring rice and water to a gentle boil over medium-high heat, then reduce to low, cover tightly, and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice (shari)

While rice rests, combine 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp fine sea salt in a small bowl and stir until dissolved. Transfer cooked rice to a large shallow bowl or hangiri if available. Pour the vinegar mixture evenly over the rice and gently fold with a paddle or spatula using cutting and fanning motions to separate grains and cool the rice to near room temperature (about 5–8 minutes). Cover rice with a damp towel until assembly.

Prepare hamachi

Pat the sashimi-grade hamachi dry with paper towel. Using a very sharp knife, slice the hamachi against the grain into thin slices about 3–4 mm thick and roughly 6–8 cm long (or cut into bite-sized cubes if you prefer a donburi-style dice). Arrange on a chilled plate.

Make dressing

In a small bowl combine 2 tbs light soy sauce, 1 tbs mirin, and 1/2 tsp sesame oil. Stir to combine. Optionally add a few drops of lemon or yuzu if using. Reserve a small amount (about 1 tsp) for drizzling and keep the rest to lightly toss with the fish if desired.

Dress the fish (optional)

If you want slightly seasoned hamachi, lightly toss the slices or cubes with about 1–2 tbs of the soy-mirin dressing just before plating. Do not marinate long — 1–2 minutes max — to preserve texture.

Prepare garnishes

Thinly slice scallions, measure out pickled ginger, wasabi paste and shredded kizami nori. Toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant, if using.

Portion rice: Divide the seasoned sushi rice evenly between two bowls (approximately 2 bowls for 1.5 cups uncooked rice). Wet your hands with water (to prevent sticking) and gently shape or level the rice into a slight mound in each bowl.

Top with hamachi: Arrange the hamachi slices neatly over the rice, covering most of the surface. If using diced hamachi, distribute evenly. If you reserved dressing, lightly drizzle about 1/2 to 1 tsp over each bowl of fish. Avoid soaking the fish.

Add garnishes: Place a small pile (about 1–1.5 tbs) of pickled ginger at the edge of each bowl. Add a small dab (about 1/2 tsp) of wasabi on the side or in a tiny dish. Sprinkle 1 tbs kizami nori and 1/2 tbs sliced scallions over each bowl. Finish with a light sprinkle of toasted sesame seeds and a few drops of lemon/yuzu if desired.

Serve: Serve immediately with soy sauce for dipping or drizzling. Encourage diners to mix a little wasabi into soy sauce or take small amounts of wasabi/ginger between bites. Leftover dressed rice and raw fish should be consumed within the same day.