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Ingredients
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Sushi Rice
Filling
Additional
Method
Prepare Sushi Rice
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then cover and simmer for 20 minutes until water is absorbed.
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture while the rice is still warm. Let it cool to room temperature.
Prepare Filling
Slice the Yellowtail
Using a sharp knife, slice the yellowtail fish into thin strips, about 1/4 inch thick.
Chop the Scallions
Wash and finely chop the scallions, using both the white and green parts.
Assemble the Roll
Lay Out Nori
Place a sheet of nori on a bamboo sushi mat or a clean surface, shiny side down.
Add Sushi Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
Add Filling
Place strips of yellowtail and chopped scallions in a line across the center of the rice.
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, tucking in the filling as you go. Roll tightly but not too tight to avoid squishing the rice.
Seal the Roll
Moisten the top edge of the nori with a little water to seal the roll.
Cut and Serve
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces, wetting the knife between cuts for a clean slice.
Serve
Arrange the sushi rolls on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.