Step 1

Gather all the ingredients.

Step 2

Peel and grate ginger. You will need about 1 tsp of grated ginger.

Step 3

In a small saucepan, combine mirin, sake, and soy sauce.

Step 4

Bring it to simmer over medium heat and let the alcohol evaporate for a minute. Then turn off the heat and add miso.

Step 5

Whisk to combine the miso with the sauce. Then add grated ginger and mix all together. Set aside.

Step 6

With a sharp (sashimi) knife, cut the hamachi into 5 mm slices.

Step 7

In a glass deep container (with a lid), put some marinade on the bottom and start placing Hamachi slices in a single layer. Then drizzle the marinade on top.

Step 8

Then place more Hamachi slices on top followed by the marinade.

Step 9

Once you finish with all the Hamachi slices, close the lid and refrigerate for 30 minutes to 2 hours (2 hrs maximum; otherwise, it gets salty).

Step 10

Cut the green onion/scallion into fine rounds.

Step 11

Wash the shiso leaves and pat dry with a paper towel. Roll the shiso leaves up. Keep some of the shiso for serving.

Step 12

Cut the shiso into chiffonade and separate them loosely.

Step 13

Prepare bowls of steamed rice and set aside so it’s not too hot. Prepare the toppings and take out the Hamachi sashimi from the refrigerator. Place the shiso on top of the rice.

Step 14

Place the sashimi slices on top of the rice. Garnish with sesame seeds, green onion, shiso chiffonade, and sushi ginger on top. Enjoy!