Serves 4


½ batch of prepared sushi rice (see below)

½ lb sushi grade raw Forever Oceans Kanpachi (Amberjack) loins cut into even thin slices 

1 tablespoon wasabi

Soy sauce

Pickled ginger


How to make:

Place about 2 tablespoons of prepared sushi rice in your hand. Squeeze it together until it rolls into a firm oval shape. Make the bottom flat with the rounded top. Take a pea sized portion of wasabi and spread it in the middle of the Kanpachi (Amberjack) slice. Place the rolled sushi rice onto the Kanpachi (Amberjack), and bend your fingers to cover both the topping and rice together. Gently squeeze together, so that the Kanpachi (Amberjack) sticks to the rice. Repeat.


Top each nigiri with your favorite garnish and serve with additional wasabi, soy sauce and pickled ginger.


How to make Sushi Rice:

Enough rice for 5 to 6 rolls:


1 ½ cups sushi rice

2 cups water

¼ cup rice vinegar

1 tablespoon sugar


How to make:

Place the rice and water into a rice cooker. Cook on the “white rice” setting. When cooked, pour over the rice vinegar, then gently stir in the sugar. Place into a bowl and allow to cool, before using.


Original recipe:

Mark Allison, Corporate Executive Chef

Forever Oceans

Try our Sustainably Delicious Forever Oceans™ Kanpachi (Amberjack) yourself! Order Forever Oceans™ Kanpachi (Amberjack) today using the link below!

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