Negi Hama Maki

Name: Negi Hama Maki
Cuisine: Japanese
Ingredients: 2 to 3 tablespoons (30 to 45 ml) rice vinegar; 2 to 2½ ounces (60 to 70 g) hamachi craps, or fillets; 2 to 2½ ounces (60 to 70 g) hamachi craps, or fillets; 2 scallions, trimmed to remove the last ½ inch (1 cm) of the root end, finely chopped; 1 nori sheet; 1 cup (200 g) freshly made Sushi Rice; Soy sauce, for serving; Wasabi powder mixed with water to form a paste, for serving; Wasabi powder mixed with water to form a paste, for serving; Wasabi powder mixed with water to form a paste, for serving

Traditional Hamachi and Scallion Roll

Preparation info

Makes
1
roll

Difficulty
Easy

Appears in

Sushi Master

By Nick Sakagami

Published 2019

About

Hamachi is, of course, farm-raised yellowtail from Japan. It is almost buttery in texture, with a lovely bold flavor. This is my wife’s favorite roll. You can replace the hamachi with any type of oily fish.

Ingredients

1 cup (240 ml) water
2 to 3 tablespoons (30 to 45

Asia
Japan
Fish course
Starter
Pescatarian

Method

In a small bowl, make the vinegar water for dipping your hands by combining the water and 2 to 3 tablespoons (30 to 45 ml) of rice vinegar.
In a small bowl, combine the hamachi and scallions.
Open a makisu (bamboo rolling mat) and place the nori sheet, textured-side up, on it. With wet hands, spread the sushi rice over three-fourths of the nori sheet,