Shio Koji-Cured Hamachi over Arroz Verde with Aji Limo-Soy

Instructions

1. 1

   Mix 3 tbsp shio koji and 1 tbsp pisco in a shallow dish. Coat the 1 lb sashimi-grade hamachi block (saku) entirely. Wrap tightly in plastic wrap and refrigerate. The enzymes will work their magic over the next 45 minutes.

   5 min

   Tip: Why this works: Shio koji contains protease enzymes that break down the protein in the hamachi into amino acids (hello, glutamate!). This acts as a hyper-speed dry-aging, firming the flesh for precise slicing while massively boosting umami.

2. 2

   Rinse the 1.5 cups short-grain sushi rice under cold water until the water runs clear. Let it drain thoroughly in a fine-mesh strainer.

   10 min

   Tip: Don't skip the drain! Excess water clinging to the outside of the grains will throw off our dashi ratio.

3. 3

   In a blender, combine 1 bunch fresh cilantro, 1 tbsp aji amarillo paste, and 1.5 cups kombu dashi. Blend until bright green and smooth. Combine this cilantro-dashi with the drained rice in a rice cooker or heavy pot. Cook as you normally would for sushi rice.

   30 min

   Tip: This is our 'Arroz Verde' base—using kombu dashi instead of chicken stock keeps the dish firmly rooted in Japanese technique while honoring the Peruvian profile.

4. 4

   Heat 1 tbsp neutral oil in a small skillet over medium heat. Add the 1/4 cup pre-cooked tricolor quinoa and toast for about 5-7 minutes, stirring frequently, until crispy and fragrant. Drain on a paper towel.

   10 min

   Tip: Listen to the quinoa; it will pop slightly when it's crisping up. You want a deep, nutty aroma.

5. 5

   For the Aji Limo-Soy dressing, whisk together 3 tbsp soy sauce, 2 tbsp yuzu juice, 1 tsp minced aji limo, and 1 tsp grated ginger in a small bowl. Set aside so the flavors meld.

   5 min

   Tip: Aji limo brings a beautifully fruity, floral heat that cuts right through the fatty hamachi.

6. 6

   Cut the 2 scallions into two-inch segments, slice them open, remove the green core, and finely julienne the white parts into delicate threads (shiraga negi). Drop them into a bowl of ice water so they curl up beautifully.

   5 min

   Tip: The ice water bath removes the harsh allium bite and creates an elegant, architectural garnish.

7. 7

   When the rice finishes cooking, let it rest for 5 minutes, then gently fold in 1 tbsp rice vinegar using a slicing motion with a paddle so you don't mash the grains. Keep warm.

   5 min

   Tip: Only fold with the edge of your paddle. We want distinct, jewel-like green grains, not paste.

8. 8

   Remove the hamachi from the fridge. Gently wipe off the cure with a paper towel—do not rinse it! Using a long, sharp slicing knife, slice the fish into precise 1/4-inch pieces (hirazukuri style). Start at the heel of your blade and pull towards you in one fluid motion to cleanly sever the fibers.

   5 min

   Tip: Sawing back and forth causes cellular damage to the fish, which can ruin its silky texture. Let the sharp edge do the work in one long, confident pull.

9. 9

   Divide the warm arroz verde into elegant dinner bowls. Drape the cured hamachi slices gracefully over the rice. Drizzle generously with the aji limo-soy. Top with the crispy quinoa, the drained curled scallions, and a pinch of 1/2 tsp flaky sea salt.

   5 min

   Tip: Serve immediately. The contrast between the warm rice and the cool, umami-dense fish is the soul of this dish.