hamachi

Easy yellowtail roll (Negihama Maki) recipe. Here, tender diced yellowtail sashimi with green onion wrapped with rice and nori.

Yellowtail Roll

rice

3.3 oz sashimi-grade yellowtail

nori (seaweed) ((cut in half crosswise))

Tbsp green onions/scallions ((chopped))

water

tsp rice vinegar

soy sauce

pickled red ginger (beni shoga or kizami beni shoga)

Gather all the ingredients.

Cut the yellowtail into ¼ inch (6 mm) cubes and chop into smaller pieces.

Lay a sheet of nori, shiny side down, on the plastic-covered bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet.

Place half of the chopped yellowtail at the bottom end of the nori sheet.

Line the edge of nori sheet at the bottom end of the bamboo mat. Grab the bottom edge of the bamboo mat while keeping the fillings in place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.

With a very sharp knife, cut the roll in half and then cut each half into 3-4 pieces. Clean the knife with a damp cloth every few slices. Serve the sushi with pickled ginger, wasabi, and soy sauce.

It&#039;s best to enjoy sushi rolls on the same day. Rice gets hard and dry in the refrigerator. Therefore, if you really want to keep sushi rolls in the refrigerator, my recommendation is to cover them with plastic and then with a thick kitchen towel, so the rice will stay cool and safe, but not become cold.

To Store

This Miso-Marinated Hamachi Bowl is a simple yet elegant meal you can easily pull off at home! I&#039;ll show you how to defrost the sashimi-grade hamachi, and make this restaurant-quality rice bowl in a short time.

Miso-Marinated Hamachi Bowl

lb sashimi-grade yellowtail (hamachi)

knob ginger ((1 tsp grated ginger))

mirin

Tbsp sake

soy sauce ((gluten-free soy sauce

Tbsp miso

shiso leaves (perilla/ooba)

green onion/scallion

¼ tsp toasted white sesame seeds

sushi ginger (gari) ((optional))

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

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

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

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

To Make the Marinade

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

To cut Hamachi

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.

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

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).

To Marinate Hamachi

Cut the green onion/scallion into fine rounds.

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

Cut the shiso into chiffonade and separate them loosely.

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.

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

To Prepare Hamachi Bowl

Hamachi Crudo is a delicate Japanese appetizer made from raw yellowtail. Similar to sashimi, the fish is sliced thin and dressed in a bright ponzu and sweet chili sauce vinaigrette, topped with a quick-pickled red onion and cucumber garnish. Chef Takeo Moriyama of Kemuri Japanese Baru in Redwood City, California, generously shared this recipe for his popular Hamachi Crudo with JOC readers.

Hamachi Crudo

tsp sweet chili sauce

tsp fish sauce

Tbsp sugar

Tbsp rice vinegar (unseasoned)

½ tsp yuzu kosho (Japanese citrus chili paste)

juice of ½ lime

red onion

cucumber

jalapeño pepper

Tbsp sweet chili sauce

Tbsp fish sauce

Tbsp non-oil aojiso dressing ((you can substitute 1 Tbsp of this dressing with ½ tsp of ponzu))

tsp ponzu

tsp sugar

garlic

Tbsp neutral-flavored oil

½ lb sashimi-grade yellowtail (hamachi)

⅛ tsp Diamond Crystal kosher salt

garlic chips

Golden Mustard

cilantro (coriander)

lime

Gather all the ingredients for the pickle brine and vegetables.

In a medium bowl, add the 2 tsp sweet chili sauce, 2 tsp fish sauce, 1 Tbsp sugar, 1 Tbsp rice vinegar (unseasoned), and ½ tsp yuzu kosho (Japanese citrus chili paste) for the pickle brine. Then, add the juice of ½ lime into the bowl and mix it well together.

Cut ½ red onion lengthwise into very thin slices. You can also use a mandoline slicer (I love my mandoline slicer). Tip: I learned from the chef that when you start slicing the onion from the edge, slice it at an angle (left photo) so the first few slices do not have thick edges.

Cut ½ Persian cucumber in half lengthwise. Using a spoon, remove and discard the cucumber seeds. Then, cut the cucumber lengthwise into very thin slabs and then thin julienned strips.

Cut ½ jalapeño pepper lengthwise into very thin slabs and then thin julienned strips. You may want to wear a glove for this step to avoid irritation to your skin and eyes (optional). Tip: For less heat, first quarter the pepper lengthwise and remove the ribs and seeds before cutting it into strips.

Add the three vegetables you‘ve just cut to the pickle brine in the bowl. Then, toss the vegetables in the sauce to coat them well. Set the vegetables aside while you prepare the rest of the ingredients. Tip: You can make this ahead of time; prepare and refrigerate up to 24 hours in advance.

To Make the Quick-Pickled Vegetables

Gather ½ lb sashimi-grade yellowtail (hamachi) and dressing ingredients.

In a small bowl, add 1 Tbsp sweet chili sauce, 1 Tbsp fish sauce, 1 Tbsp non-oil aojiso dressing (or ponzu substitute), 5 tsp ponzu, 2 Tbsp water, 2 tsp sugar, 1 clove garlic, and 3 Tbsp neutral-flavored oil for the hamachi dressing and whisk all together.

If your sashimi-grade hamachi fillet has skin, remove it (see this video). Using a sharp knife, cut the fillet against the grain into thin slices ¼ inch (6 mm) thick. 

To Prepare the Hamachi and Dressing

Gather all the ingredients for the toppings.

Lay the hamachi slices, overlapping them slightly on one corner, across a serving plate. Lightly sprinkle the hamachi with ⅛ tsp Diamond Crystal kosher salt. This draws out moisture from the fish, which results in more concentrated flavors. Spoon some of the hamachi dressing on the center of each slice, leaving some parts of the sashimi undressed with the sauce.

Sprinkle 1 Tbsp of crushed fried garlic chips on top of the hamachi slices. If using the golden mustard (optional), add a small dollop of Golden Mustard to each slice. Mound a spoonful of the pickled vegetables on top of the hamachi at the center of the plate. Finally, garnish with 1 Tbsp of chopped cilantro (coriander) and 1 slice lime. The Hamachi Crudo is ready to serve.

To Plate and Serve

Store any leftover pickled vegetables and hamachi dressing in separate containers. Refrigerate the vegetables for up to 1–2 days and the dressing for up to 3–4 days. It‘s best to consume raw yellowtail as soon as possible while it‘s fresh; if you have any leftover, use it in other recipes like Yellowtail Roll (Negihama Maki), Mosaic Sushi, or Miso-Marinated Hamachi Bowl.

Top 3 hamachi recipes from across the web

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Top Tags

Yellowtail Roll

Miso-Marinated Hamachi Bowl

Hamachi Crudo

Top 3 hamachi recipes from across the web

The most viewed hamachi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yellowtail Roll

Miso-Marinated Hamachi Bowl

Hamachi Crudo

The most viewed hamachi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine