Hamachi Sashimi Rolls Recipe

Prepare sushi rice

Combine cooked sushi rice with rice vinegar, sugar, and salt while rice is hot. Gently fold until evenly seasoned. Let cool to slightly warm, then cover with a damp towel to prevent drying.

Slice hamachi

Using a very sharp knife, slice hamachi loin into 12 long, thin slices about 1/8"–1/4" thick and 4–5" long (sashimi slices). Reserve on a chilled plate covered with plastic wrap.

Assemble rolls

Place a bamboo mat covered with plastic on a work surface. Lay one nori sheet shiny side down. With wet hands, spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1/2" strip at the far edge. Lightly brush the rice surface with 1/4 tsp sesame oil to prevent sticking.

Add fillings on rice

Along the near edge of the rice (closest to you), place 3 strips of julienned pickled gobo lengthwise, 3 shiso leaves (stacked or slightly overlapped, stems trimmed), and a few thin jalapeno slices (adjust quantity to taste). Sprinkle a pinch of toasted sesame seeds over the fillings.

Roll and finish

Lift the near edge of the mat and roll away from you, keeping fillings tucked, applying gentle pressure to form a tight roll. Seal the far edge with a little water on the exposed nori. Repeat to make 4 rolls. Let rest seam-side down for 5 minutes to set.

Top with hamachi

Place 3 hamachi slices on top of each roll, slightly overlapping, to cover the rice. Gently press slices to adhere. Using a very sharp, wet knife, trim the ends of the roll and slice each roll into 6 equal pieces (18–24 pieces total depending on trimming). Wipe the knife between cuts for clean slices.

Make black garlic purée by placing black garlic cloves in a small bowl and mashing with a fork until smooth. Transfer to a blender or small food processor.

Add soy sauce, mirin, rice vinegar, neutral oil, sesame oil, lime juice, and kosher salt to black garlic in the blender. Purée until fully smooth and slightly glossy, about 20–30 seconds. Taste and adjust: add a little more soy for saltiness or a drop more mirin for sweetness. The texture should be pourable but thick; if too thick, thin with 1/2 tsp water.

Place the black garlic sauce in a squeeze bottle or small bowl for plating.

Arrange roll slices on a serving platter. Drizzle 1–1.5 tsp of black garlic sauce across each piece or dot small amounts on each slice. If using, add a light drizzle (about 1/2 tsp per roll piece) of ponzu for brightness; mix a touch of yuzu kosho into the ponzu if you want additional heat.

Garnish each piece with a small shiso leaf segment or microgreens, a single thin jalapeno slice if extra heat is desired, and a light sprinkle of toasted sesame seeds.

Serve immediately with extra black garlic sauce and ponzu on the side.