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Ingredients
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Fish
Sushi Rice
Finish & Condiments
Tools & Prep
Method
Prepare Sushi Rice
Rinse
Rinse 1 cup short-grain sushi rice under cold running water, gently swishing, until the water runs clear (about 3–4 rinses). Drain.
Cook
Combine rinsed rice and 1.1 cups water in a rice cooker or a small saucepan. If using a saucepan, bring to a gentle boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Let stand, covered, 10 minutes off heat.
Season
While rice cooks, gently heat 2 tbsp rice vinegar, 1 tsp sugar and 0.5 tsp salt in a small pan just until sugar and salt dissolve; do not boil. Transfer hot rice to a shallow bowl or wooden hangiri, drizzle the seasoned vinegar over rice, and fold with a rice paddle or spatula to combine while fanning to cool. Aim for glossy, slightly sticky rice. Cover with a damp cloth until ready to shape.
Prepare Hamachi
Portion
Pat 0.5 lb hamachi fillet dry with paper towels. Using a very sharp knife, trim any sinew or bloodline. Slice the fillet into 10–12 slices for nigiri, each slice about 2.5–3 inches long, 1.5 inches wide and 1/8–1/4 inch thick. Make each slice a single clean stroke, slicing at a slight angle across the grain.
Season
Lightly sprinkle each hamachi slice with a small pinch of sea salt. Optionally, lightly brush one side with 1 tsp rice vinegar to brighten flavor and remove any residual fishiness. If using toasted sesame oil, very lightly brush a few drops on the top of each slice (use sparingly).
Form Nigiri
Prepare hands
Fill a small bowl with water and a few drops of rice vinegar (this prevents rice sticking and adds mild seasoning). Keep a damp towel nearby.
Shape rice
Wet your hands, then take about 18–22 grams (roughly 2 tablespoons) of sushi rice and shape it into an oblong oval by pressing gently between your palms—firm enough to hold shape but not compressed. The rice ball should be slightly tapered at the ends.
Assemble
Place a small dab (about 1/8 tsp) of wasabi on the underside center of a hamachi slice (adjust to taste). Lay the hamachi slice over the rice ball, pressing gently so fish adheres to rice. Repeat for each piece. Optional: top with a few microgreens or thinly sliced scallion for garnish.
Serve
Arrange the hamachi nigiri on a chilled plate. Provide soy sauce for dipping. When eating, dip the fish side (not the rice) lightly into soy sauce to avoid soaking the rice. Serve immediately at cool room temperature for best texture and flavor.