Shiso Hamachi Roll Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs nearly clear (about 6–8 rinses). Drain 10–15 minutes. Combine rinsed rice and 480 ml water in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Let rest, covered, 10 minutes off heat.

Season Rice

While rice rests, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a shallow wooden or plastic bowl. Pour seasoning evenly over rice and fold gently with a rice paddle or wooden spoon while fanning the rice to cool to near room temperature (this gives shine). Keep covered with a damp cloth to prevent drying until assembly.

Prepare the tuna by dicing it into small uniform pieces (about 3–4 mm). Place diced tuna in a bowl and add 2 tbs Japanese mayonnaise, 1 tbs sriracha, 0.5 tsp chili oil (if using), 0.5 tbs soy sauce, 1 tbsp thinly sliced scallion and 1 tsp toasted sesame seeds. Gently fold to combine, taste for heat/seasoning and adjust (add more sriracha or soy sparingly). Keep refrigerated until ready to assemble.

Prepare work station: place a plastic-wrapped sushi mat in front of you, a bowl of water mixed with a splash of rice vinegar for wetting hands, the nori, rice, spicy tuna, julienned cucumber, thinly sliced hamachi and shiso leaves within reach.

Lay Nori and Rice

Place one full nori sheet shiny-side down on the mat. Wet your hands and take about 3/4 to 1 cup of seasoned sushi rice (adjust to preference) and evenly spread it over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice. The rice layer should be thin — about 1/4 inch. Lightly press to adhere; remove any excess on the edge.

Add Fillings

Arrange a thin row (about 1.5–2 tbs) of the spicy tuna mixture along the near edge of the rice, slightly off-center toward you. Add a few julienned cucumber strips across the tuna for crunch (about 1–1.5 tbsp). Optionally add a thin smear of wasabi between rice and filling if you like heat.

Roll

Lift the near edge of the mat and begin rolling away from you, tucking the filling in with your fingers. Apply gentle, even pressure with the mat to form a tight cylinder. Roll until the exposed nori edge seals the roll; dampen the bare strip with a little water if needed to help seal. Repeat with remaining ingredients to make 3–4 rolls total.

Top with Hamachi and Shiso

Place the roll seam-side down. Using a very sharp, wet knife, slice the roll into 6–8 equal pieces (for a full nori roll, 8 pieces). Between each cut, wipe the knife blade clean and wet it to prevent sticking. Lay a thin slice of hamachi over each sushi piece, then tuck or place 1 shiso leaf on top of the hamachi (you can halve leaves if needed). Gently press to adhere.

Arrange the Shiso Hamachi Rolls on a platter. Garnish with a light sprinkle of toasted sesame seeds if desired, serve with pickled ginger and soy sauce on the side. Provide additional sriracha or chili oil for heat if guests want more. Consume within 1–2 hours for best freshness; keep refrigerated until serving.