Aburi Hamachi Nigiri

This stunning nigiri sushi made by a customer uses hamachi loin. He uses a blowtorch to lightly char the fish and give it a wonderful smoky flavor and a delicate, flaky texture. 

 Ingredients

NIGIRI:

Hamachi Fillet

Scallions or Shiso Cress Leaves

SUSHI RICE:

150g of sushi rice

180ml of water

12ml of sushi vinegar

3g of salt

7g of sugar

Preparation Method

1. Begin by preparing the sushi rice. Wash and rinse sushi rice with cold water, repeating the process until the water turns clear. Then use rice cooker to cook sushi rice with water

2. 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 

3. 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 

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

5. To assemble the sushi, measure out 10 portions of sushi rice, each weighing about 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 scallion or a shiso cress leaf. Place a little sushi ginger and wasabi on each plate and serve immediately