Ingredients:

  • 1 cup (185g) short-grain Japanese sushi rice
  • 1 1/4 cups (300ml) filtered water
  • 3 tbsp (45ml) rice vinegar
  • 1 tsp (5g) sea salt
  • 1 tsp (4g) cane sugar
  • 8 oz (225g) sushi-grade yellowtail (hamachi), skin removed
  • 2 stalks (20g) scallions, thinly sliced on a bias
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (2g) toasted sesame seeds
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) mirin
  • 1 pinch (1g) grated ginger

Instructions:

  1. Rinse the rice under cold water until the water runs clear. Combine rice and water in a pot or rice cooker and cook.
  2. While the rice is hot, gently fold in the rice vinegar, salt, and sugar using a slicing motion with a spatula. Let the rice cool to room temperature (about 30 mins) while uncovered.
  3. Ensure the yellowtail is very cold (place in freezer for 10 minutes if needed). Using a sharp knife, slice the yellowtail into 1/4 inch (6mm) thick pieces against the grain using a single long drawing motion.
  4. Wet your hands in vinegar water (Tezu). Shape a small oblong mound of rice (about 1 tbsp).
  5. Place a slice of yellowtail over the rice. Top with a thin sliver of scallion and a single sesame seed.
  6. Whisk together soy sauce, lime juice, mirin, and grated ginger to create the ponzu drizzle, then drizzle over the assembled sushi.