Swordfish rarely makes the list of top sushi fish but for Japanese people it is a little like a cult classic. In fact, swordfish is actually an Edomae fish so will be used by some of the most traditional restaurants.
There are a few different preparation methods one can use when making swordfish nigiri, so I will go into them in detail below.
What Is Swordfish Nigiri In Japanese?
Kajiki is the name for marlin in Japanese. However, like with many families of fish, you will likely be served a type of swordfish in which case the name is specified. If the menu* only specifies kajiki then it is likely the blue marlin.
The most popular, and highest quality swordfish at traditional Edomae restaurants is the striped marlin or makajiki (真梶木). This is a large, powerful game fish that you should definitely order if you see it at a restaurant.
You will also see mekajiki (目梶木) which means swordfish. I know, the names are used interchangeably by a lot of people so it can get quite confusing.
So to summarize:
- Kajiki: Marlin (general), Blue Marlin (specific)
- Makajiki: Striped or Barred Marlin
- Mekajiki: Swordfish
*If you are at a sushi restaurant in Japan there is oftentimes no English name on the menu. Even in my restaurant there is no English on the menu but I’m always happy to talk about fish with customers in English if they want to.
Swordfish Nigiri Recipe
The easiest way to buy swordfish is to purchase a swordfish steak from your fishmonger. Swordfish is not often sold in nigiri ready filets, so the easiest way to do this at home is to buy a steak about 3 centimeters thick. Trim around the bloodline with your knife, making cuts in the order shown above. The leftover part of the fish can be used for things like fish soup.
Once you have your prepped block of kajiki you can slice it for sashimi or nigiri. I find swordfish is best sliced into rather thick pieces as high quality swordfish has a texture similar to akami maguro (lean tuna).
Technique
There are two techniques used in kajiki nigiri I recommend. These are kazari bocho and aburi. You do not have to use these if you do not want to, but it is my preference to do so.
Kazari bocho: the act of making fine, thin slices on the surface of the fish, often in a cross-hatch pattern. This tenderizes the protein and allows for greater surface area.
Aburi: using a kitchen torch to quickly apply heat to the surface of the nigiri. This is most often done after the nigiri is already formed and brushed with a sauce like nikiri (reduced shoyu).
Steps
- Place the piece of prepared kajiki (swordfish) in your left hand with the cut side touching your skin.
- Form the shari (rice) with your right hand.
- Use your right pointer finger to smear some wasabi on the fish and press the shari into the fish.
- Use your hand and fingers to form the nigiri, creating a nice seal between the rice and fish, and expanding the beautiful cut work.
- Brush on some nikiri and go over with a kitchen torch until very lightly charred.
- Top with a little grated sudachi (optional) and enjoy!
Sushi Terms Used In This Article
nigiri: a type of sushi made of a small ball of rice with a topping(s)
kajiki: general term for all swordfish, or specifically the blue marlin
makijiki: striped marlin
mekajiki: swordfish
edomae: a Japanese word that means ‘in front of Edo’ and references sushi made in the traditional Edo period style.
akami maguro: lean tuna
kazari bocho: the act of making fine, thin cuts on a protein or vegetable for culinary or artistic purposes
aburi: using a kitchen torch to quickly apply heat to the surface of a protein
shari: sushi rice
wasabi: a Japanese root similar to horseradish with a slight spice and pungent, floral notes.
nikiri: reduced soy sauce, often with other ingredients like sugar, rice wine, and kelp stock. It is commonly brushed on nigiri before serving
sudachi: a Japanese citrus that is a cross between a yuzu lemon and a tachibana orange.