Yellowtail nigiri

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This stunning nigiri sushi recipe by Hideki Hiwatashi uses hamachi, a highly prized fish that is also known as Japanese amberjack or yellowtail. The chef uses a blowtorch to lightly char the fish and give it a wonderful smoky flavour and a delicate, flaky texture. Pair with other varieties of sushi, as seen in Hideki's mixed seared nigiri recipe, to scale this up into an impressive starter.

First published in 2016




Yellowtail nigiri

Sushi rice

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

To serve



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


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


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

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


Meanwhile, prepare the fish. Slice the yellowtail into thin strips using a very sharp knife

  • 125g of hamachi fillet

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


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


To serve, garnish each nigiri with a shiso cress leaf. Place a little sushi ginger and wasabi on each plate and serve immediately

First published in 2016

With over fifteen years of rigorous Japanese culinary training behind him, Hideki Hiwatashi is well versed in the art of kaiseki cuisine.

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