Spicy Yellowtail Roll* Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs clear (about 3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce to low, cover tightly and simmer 12–15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice cooks, whisk together 3 tablespoons rice vinegar, 1.5 tablespoons sugar and 1 teaspoon salt until dissolved. Transfer hot cooked rice to a large shallow wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting-and-fanning motions to cool the rice quickly. Continue until rice is glossy and slightly sticky but still separate. Cover with a damp towel to keep moist; keep at room temperature (do not refrigerate).

In a small bowl combine 1/4 cup Japanese mayonnaise, 1.5 tablespoons Sriracha, 1/2 teaspoon gochujang (optional), 1/2 teaspoon toasted sesame oil and 1/4 teaspoon kosher salt. Stir until smooth and taste; adjust heat by adding more Sriracha if desired. Transfer half the sauce to a squeeze bottle or small piping bag for drizzling the finished roll. Reserve the other half for mixing with diced yellowtail if you prefer a spicy filling.

Toast 1 teaspoon sesame seeds in a dry skillet over medium heat for 1–2 minutes, stirring, until fragrant and lightly golden. Remove from heat and set aside.

If you want a spicy yellowtail filling: dice about 4 oz of the sashimi-grade yellowtail into 1/4-inch pieces and gently toss with 2–3 tablespoons of the prepared spicy mayo and 1 teaspoon thinly sliced green onion. Keep chilled until assembly.

Slice remaining yellowtail (for topping) thinly across the grain into pieces about the width of the roll (about 10–12 slices depending on size). Slice avocado in half, remove pit, peel and cut into thin lengthwise slices. Julienne 1/2 cup cucumber into long thin strips, discarding seeds. Keep all components near your work surface.

Wrap the bamboo mat with plastic wrap to prevent sticking. Place a nori sheet shiny side down on the plastic-covered mat with the short edge closest to you.

Wet your hands in the small bowl of water and lightly wet to prevent rice from sticking. Grab about 3/4 to 1 cup of sushi rice and gently spread an even layer over the nori, leaving a 1/2-inch border at the far edge (top) and thinning the layer slightly at the near edge so there is less rice where you'll press.

If using the spicy diced yellowtail filling: place a strip of the spicy yellowtail mixture across the center of the rice about 1 inch from the near edge. Add a line of cucumber julienne and 3–4 avocado slices next to it. If not using diced filling, instead place thin yellowtail slices, cucumber and avocado as the interior.

Lift the near edge of the mat and fold it over the filling, tucking tightly. Gently press and roll away from you to form a tight cylinder, using the mat to shape (do not roll plastic into the cylinder). Squeeze gently as you roll to compact the roll. Continue until the seam is closed and the roll is formed. Repeat to make 3–4 rolls total.

If you prefer a yellowtail-on-top style: place thin yellowtail slices on top of the roll before cutting, overlapping slightly to cover the rice. Press gently with the mat to adhere.

Using a very sharp knife, wipe blade with a damp cloth between cuts. Lightly wet the knife with water to prevent sticking. Cut each roll into 6–8 pieces (for a 4-roll batch, expect 24–32 pieces). Make a clean single saw motion — do not crush.

Arrange pieces on a platter. Drizzle reserved spicy mayo over the rolls in a thin zigzag, then drizzle a little soy sauce for color if desired. Sprinkle toasted sesame seeds and remaining thinly sliced green onion on top. Serve immediately with additional soy sauce on the side and pickled ginger and wasabi if desired.