Hamachi Nigiri
with Yuzu Sushi Rice
Hamachi Nigiri with Yuzu Sushi Rice
50
servings30
minutes30
minutesB Cellars Executive Chef, Derek Kuntz, recommends making this dish with a group. The assembly can be a fun interactive experience for all. Pair it with a glass of B Cellars Sauvignon Blanc. The bright acidity in the wine cuts through the fat of the hamachi and the yuzu in the rice brings out the tropical notes in the Sauvignon Blanc.
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Ingredients
- SUSHI RICE
1 cup 1 sushi rice
1 1/2 cups 1 1/2 water
1/4 cup 1/4 yuzu juice
1/2 Tbsp 1/2 sugar
1/2 Tbsp 1/2 canola oil
1/2 tsp 1/2 salt
Zest of 1 lemon
- GINGER AIOLI
4 cups 4 blend oil
3 Tbsp 3 honey
1 1 /cup yuzu juice
1 1 egg
1 Tbsp 1 salt
1 Tbsp 1 garlic, minced
1 cup 1 ginger purée
1 Tbsp 1 chives, minced
1 Tbsp 1 black sesame seed
- OTHER INGREDIENTS
1 large 1 english cucumber, thinly sliced
1/2 lb 1/2 sushi grade raw Hamachi, cut into 1/2in x 1in pieces
chives, cut into 1/2in baton (1 per Nigiri)
1/2 1/2 pineapple, thinly sliced
Directions
- SUSHI RICE**
- Soak rice for 1 minute, then drain
- Rinse rice until water runs clear
- Bring 1 1/2 cups of water to a hard simmer, then cover and turn down heat
- Cook for 20 minutes then remove from heat
- Let rest, covered, for 10 minutes
- Combine yuzu juice, sugar, canola oil, salt, and lemon zest in a small saucepot
- Bring to a boil, stirring occasionally
- Completely dissolve salt and sugar and then remove from heat
- Pour liquid mix over rice, mix and then cool rice on a sheet tray
- GINGER AIOLI**
- In a food processor combine honey, yuzu juice, egg, salt, garlic, and ginger purée
- Slowly stream in the blend oil until incorporated
- Fold in chives and black and sesame seeds to 1 cup of aioli
- Refrigerate the rest of the aioli for up to 2 weeks
- ASSEMBLY**
- Scoop 3 Tablespoons of rice and squeeze to form an oval
- Flatten on the bottom
- Lay thin slice of cucumber and pineapple on top
- Lay piece of hamachi over cucumber and pineapple
- Top with 1 tsp of ginger aioli and chive baton
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Pairing Suggestions
B Cellars Executive Chef, Derek Kuntz, recommends making this dish with a group. The assembly can be a fun, interactive experience for all. Pair it with a glass of B Cellars Sauvignon Blanc. The bright acidity in the wine cuts through the fat of the hamachi, and the yuzu in the rice brings out the tropical notes in the Sauvignon Blanc.
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