Hamachi nigiri sushi

Ingredients

Preparation

1. 1

   Rinse the rice

   Place the rice in a large bowl and cover it with cold water. Gently swirl it with your fingers for a few seconds, then immediately discard the cloudy water. Add fresh water, move the rice gently and drain. Repeat four to six times until the water is almost clear. Drain the rice in a fine sieve for ten minutes without rubbing the grains.

2. 2

   Soak the rice

   Place the drained rice in a heavy-bottomed saucepan and add exactly 216 millilitres of water. Soak for thirty minutes at room temperature to hydrate the centre of the grains and ensure even cooking.

3. 3

   Cook the rice covered

   Cover the saucepan with a tight-fitting lid and bring to a boil over medium heat without opening it. As soon as the water boils, reduce to the lowest heat and cook for twelve minutes. Turn off the heat and leave covered for another ten minutes so the trapped steam can finish cooking the rice.

4. 4

   Prepare the seasoning

   Combine the rice vinegar, sugar and salt in a small saucepan. Heat very gently for one to two minutes, only until fully dissolved. Do not boil. Remove from the heat and allow to cool slightly.

5. 5

   Season and cool the rice

   Transfer the hot rice to a large, lightly dampened non-metallic dish. Drizzle the seasoning evenly over the surface. With a damp rice paddle, cut through the rice, then lift and turn small portions for two to three minutes without crushing the grains. Fan the rice until glossy and approximately body temperature, then cover with a clean, slightly damp cloth.

6. 6

   Trim the hamachi

   Gently pat the hamachi fillet dry with paper towels. Remove the skin, bones, membranes and tough fibres. Place the fish in the coldest part of the refrigerator for ten to fifteen minutes, or in the freezer for five minutes, to firm the flesh without freezing it.

7. 7

   Slice the hamachi

   Identify the direction of the fibres and position the fillet so it can be cut across the grain. Using a long, very sharp knife, cut eight slices measuring about six to seven centimetres long, three centimetres wide and four to five millimetres thick. Draw the blade towards you in one continuous motion.

8. 8

   Shape the rice portions

   Prepare a bowl of cold water and lightly dampen your hands. Divide the rice into eight portions of about twenty-five to thirty grams. Shape each portion into a small five-to-six-centimetre oval using two or three light presses. The rice should hold together without becoming dense.

9. 9

   Assemble the nigiri

   Place one hamachi slice in your palm with its smoothest side against your hand. If desired, add a very small amount of wasabi in the centre. Place one rice portion on top of the fish, then gently press the top and sides. Turn the nigiri over and adjust the fish so it drapes neatly over the rice.

10. 10

    Plate and serve

    Arrange two nigiri per person on cool, but not ice-cold, plates. Serve immediately with soy sauce and pickled ginger. To prevent the rice from falling apart, dip only the fish side into the soy sauce.

Tips & tricks

• Use only hamachi sold for raw consumption or clearly labelled sashimi grade.
• Keep the fish between zero and four degrees Celsius until slicing.
• Rinse the rice without crushing the grains until the water is almost clear to prevent a gummy texture.
• Respect the soaking time so the centre of each grain is hydrated before cooking.
• Never lift the lid during cooking or during the steaming rest.
• Fold in the seasoning using cutting and lifting motions rather than stirring.
• Slice the hamachi with a long, very sharp knife in one smooth stroke and across the grain.
• Shape the rice with light pressure so it holds together while remaining airy.
• Serve promptly to preserve the contrast between slightly warm rice and cool fish.

Variations

• Add a thin slice of jalapeño on top of the hamachi for a mildly spicy version.
• Drizzle a few drops of ponzu over the fish just before serving.
• Add a small amount of finely sliced spring onion between the rice and fish.
• Briefly sear the surface of the hamachi with a blowtorch to make aburi hamachi nigiri.
• Add a tiny amount of yuzu kosho for a citrusy and spicy note.
• Brush the fish with a thin layer of lightly sweetened nikiri sauce.

Storage

Hamachi nigiri should be eaten immediately after preparation. Do not leave them at room temperature for more than two hours. If necessary, store the raw fish and rice separately in airtight containers in the refrigerator for no longer than twenty-four hours. Refrigerated rice becomes firm, so allow it to lose some of its chill before shaping. Do not freeze assembled nigiri and never refreeze fish that has already been thawed.

Nutrition facts(per serving)

What to serve with this recipe?

• Sencha green tea
• Chilled junmai sake
• Light miso soup
• Sunomono cucumber salad

Frequently asked questions