> Recipes > Sushi

Prawn nigiri

Hamachi nigiri

PT30M

PT20M

1
Begin by preparing the sushi rice. Place the rice in a medium pan and rinse with cold water, repeating the process until the water turns clear. Refill the pan with water and set aside to soak for 20 minutes
  • 150g of sushi rice
2
Drain the soaked rice using a fine mesh sieve, then return to the pan and pour over the measured water. Bring the water to the boil, then cover the pan with a tightly fitting lid and reduce the heat to very low. Leave the rice to steam and simmer gently for 20 minutes
3
Just before the rice is fully cooked, prepare the sushi vinegar. Place the vinegar, salt and sugar in a large bowl and mix well. Microwave the mixture for 10 seconds or until warmed through
  • 180ml of water
  • 12ml of sushi vinegar
  • 3g of salt
  • 7g of sugar
4
Remove the pan from the heat and transfer the cooked rice into the sushi vinegar bowl. Stir the mixture until fully combined, then set aside and leave to cool to room temperature
5
Meanwhile, prepare the fish. Slice the hamachi into thin strips using a very sharp knife
  • 125g of hamachi fillet
6
To assemble the sushi, measure out 10 portions of sushi rice, each weighing 12g. Using the palm of your hand, form the rice balls into even sized oblongs and place on a metal tray
7
Lay the hamachi slices on top of the rice and sear with a blowtorch until lightly charred. Once seared, divide the nigiri evenly between serving dishes
8
To serve, garnish each nigiri with a shiso cress leaf. Place a little sushi ginger and wasabi on each plate and serve immediately
  • wasabi paste
  • sushi ginger
  • 10 shiso cress leaves

Ingredients

Metric

Imperial

Hamachi nigiri

Sushi rice

  • 150g of sushi rice
  • 180ml of water
  • 12ml of sushi vinegar
  • 3g of salt
  • 7g of sugar

To serve

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