This recipe is an adaptation of Uchi’s Hamachi Nabe. It is one of my favorite dishes in Uchi’s menu. When I’ve got their cookbook many years ago, it was my first recipe to reproduce. The method in the book didn’t work for me, so I made my version.
This recipe will help you to fix a quick dinner if you happen to have leftover sushi rice and a piece of good sushi grade fish. Yellowtail is my favorite, but salmon, fatty tuna, or escolar are suitable substitutions. When preparing the ingredients, slice your fish frozen and keep slices frozen until the moment they go on top of the rice. It prevents overcooking the fish. I usually cook and serve this fried rice in a hot pan. It is fun to put chairs closer and enjoy eating dinner shoulder to shoulder.
Measure, slice, dice, and group all the ingredients. Mix the sauce. Have everything ready before you start cooking.
In a heavy-bottomed frying pan, heat oil over high heat. Add shallots, ginger, garlic, and shishito peppers. Sauté them (fry quickly in a little hot fat), stirring.
Add rice and sauté for several minutes, stirring constantly to evaporate extra moisture. Distribute it evenly on the bottom of the pan and let it sear for a few minutes. We are aiming for a good caramelized rice crust. Be patient.
Distribute hamachi slices on top of the frying rice. Place egg yolks in the center. Sprinkle with diced scallions and furikake. Add premixed sauce to deglaze the rice crust and immediately turn the heat off. Serve and mix all the ingredients in the pan right before eating.