Hamachi Nigiri with Yuzu Zest
Buttery yellowtail lifted by a whisper of citrus. Perfect as the opening course of a homemade omakase night.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Photo: pix PathAPaz / Pexels
This is the kind of plate you would be served at the counter, recreated step by step for home. Yellowtail is rich and buttery, so it loves a bright partner such as citrus, scallion or a few drops of ponzu. A small dish of pickled ginger between bites keeps the palate fresh.
Method
Wash 2 cups of sushi rice gently with your fingertips, changing the water until it is only faintly cloudy, then leave it to drain for 15 minutes so the grains hydrate evenly.
Combine the drained rice with 2 1/4 cups of water in a heavy saucepan. Bring to a boil, cover, turn the heat to low and cook 13 to 15 minutes, then turn off the heat and let it steam undisturbed for 10 minutes.
Warm 1/3 cup rice vinegar, 2 tablespoons sugar and 1 1/2 teaspoons salt just until dissolved. Spread the hot rice in a wide bowl, drizzle the vinegar over a paddle and fold with slicing motions while fanning, until glossy and body temperature.
While the rice cools, pat the yellowtail dry and cut it against the grain into slices about 1/4 inch thick and 3 inches long.
Moisten your palms with vinegared water and form small, loosely packed ovals of rice, each about the length of two fingers. Line them up on a damp tray.
Lay each topping over its rice, then use your index and middle fingers to press it down along the length so it curves neatly.
Arrange on a chilled plate and serve right away with soy sauce and pickled ginger.
Chef's note
Use about 20 g of rice per piece. Too much rice overwhelms the topping.
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