Hamachi Nigiri Sushi

Ingredients

• 200g (7 oz) sushi rice 200g (7 oz) sushi rice
• 250ml (1 cup) water 250ml (1 cup) water
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 200g (7 oz) fresh yellowtail (hamachi) fillet 200g (7 oz) fresh yellowtail (hamachi) fillet
• Wasabi paste, for garnish Wasabi paste, for garnish
• Soy sauce, for dipping Soy sauce, for dipping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 8g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender and the water is absorbed.
3. 3.
   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
4. 4.
   Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently fold the rice with a wooden spatula to evenly distribute the seasoning. Let it cool to room temperature.
5. 5.
   Slice the yellowtail fillet into thin slices, about 1/4 inch thick.
6. 6.
   Take a small amount of sushi rice and shape it into a rectangular mound using slightly wet hands.
7. 7.
   Place a slice of yellowtail on top of each rice mound.
8. 8.
   Serve the Hamachi Nigiri Sushi with a small dollop of wasabi and a side of soy sauce for dipping.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking. This will help achieve a fluffy and separate texture.
• Yellowtail (hamachi) fillet — Ensure the fish is fresh and of high quality. It should have a vibrant color and a mild, slightly sweet aroma.

Tips & Tricks

• Use a sharp knife to slice the yellowtail fillet thinly and evenly.
• Wet your hands slightly when shaping the sushi rice to prevent it from sticking.
• Experiment with different amounts of wasabi to find your preferred level of spiciness.
• Dip the fish side of the sushi into soy sauce to avoid saturating the rice.

Serving advice

Serve the Hamachi Nigiri Sushi on a beautiful platter or traditional Japanese sushi board. Garnish with a sprinkle of sesame seeds or finely chopped scallions for an added touch of color and flavor.

Presentation advice

Arrange the Hamachi Nigiri Sushi neatly in rows, with the fish side facing up. The vibrant yellow color of the fish against the white rice creates an eye-catching presentation. Consider adding a small decorative element, such as a shiso leaf or edible flower, for an elegant touch.