Japan Sake and Shochu Makers Association | JSS


Sake and Snack Pairing: White Fish Tekkamaki

Based on Nagasaki’s local delicacy! Fresh white fish, elegant and beautiful to look at! 

The unique bite with the fish fat is highly addicting. Originally, in Nagasaki Prefecture, white fish, such as hamachi (young yellowtail) and buri (yellowtail), were used to make tekkamaki (thin sushi rolls) rather than red fish. This recipe is based on this Nagasaki Prefecture specialty. Try using some white fish instead of red fish for a twist from the classic tekkamaki!

This delicious white fish tekkamaki pairs beautifully with a glass of smooth and light types of sake!

Ingredients (2 Servings)

50g of hamachi (for sashimi)
160g of rice
1 tablespoon of sushi vinegar
1 sheet of grilled nori
4 green perilla leaves
Soy sauce, as needed
Wasabi, as needed

How to Make: Steps

Step 1:

Add sushi vinegar to warm rice and mix with a rice spatula to break up the rice. Cut the nori in half.

Step 2:

Place the nori horizontally on a sushi mat and spread half of the sushi rice evenly, leaving a 5mm gap on the top and bottom. Place a stick of hamachi in the center, and roll it forwards using the sushi mat. Cut it into bite-sized pieces, place it in a bowl with green perilla leaves, and serve with soy sauce (and wasabi).

Tip: A mixture of 2/3 tablespoon vinegar, 1 teaspoon sugar, and 1/3 teaspoon salt can be used as a substitute for the sushi vinegar.

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