Sashimi-grade Hamachi

Rice Paper Sushi Roll With Roasted Eel 2

1. Hamachi Nigiri:

This classic sushi dish features slices of fresh Hamachi placed on top of pressed sushi rice.


  • For the Sushi Rice:
    • 2 cups sushi rice
    • 2 1/2 cups water
    • 1/4 cup rice vinegar
    • 2 tablespoons sugar
    • 1 teaspoon salt
  • 6 ounces sashimi-grade Hamachi fillet, thinly sliced (about 1/4 inch thick)
  • Wasabi paste (optional)
  • Soy sauce, for dipping
  • Pickled ginger, for garnish (optional)


  1. Prepare the sushi rice:

    • Wash the sushi rice thoroughly in a fine-mesh strainer until the water runs clear.
    • Combine the rinsed rice and water in a pot or rice cooker. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and all the water is absorbed.
    • While the rice is still hot, transfer it to a large bowl.
    • Combine the rice vinegar, sugar, and salt in a small saucepan and heat gently until the sugar dissolves. Do not boil.
    • Pour the vinegar mixture over the hot rice and fold gently with a spatula, using a cutting motion to separate the grains. Be careful not to overmix.
    • Let the rice cool completely before assembling the nigiri.
  2. Assemble the nigiri: Wet your hands slightly to prevent sticking. Take a small portion of cooled sushi rice and gently shape it into an oval shape. Place a slice of Hamachi on top of the rice. You can add a small dab of wasabi paste between the rice and the fish, if desired.

  3. Serve: Serve the Hamachi nigiri immediately with soy sauce for dipping and pickled ginger for garnish, if desired.

2. Hamachi Sashimi:

This simple dish features thinly sliced Hamachi served with traditional Japanese condiments.


  • 6 ounces sashimi-grade Hamachi fillet, thinly sliced (about 1/4 inch thick)
  • White soy sauce (optional)
  • Wasabi paste
  • Grated daikon radish (optional)
  • Shiso leaves (optional)


  1. Arrange the Hamachi slices on a serving plate.

  2. Optional: Drizzle a small amount of white soy sauce over the Hamachi.

  3. Serve with wasabi paste, grated daikon radish, and shiso leaves, if desired.

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