Fresh Fish Roll Recipe

Season rice

If your sushi rice is not yet seasoned, warm the rice vinegar, sugar, and salt in a small saucepan or microwave briefly until sugar dissolves (about 20–30 seconds). Gently fold the seasoning into 1 cup of warm cooked sushi rice using a wooden paddle or spatula, fanning as you fold to cool the rice quickly until it is slightly warm. Cover with a damp towel until ready to use (do not refrigerate).

Select only one fish type for the roll (tuna or salmon or yellowtail). With a very sharp knife, trim the fish into a rectangular block suitable for slicing into 6 pieces and remove any skin or sinew. Slice the fish crosswise into 6 even slices about 1/4 inch thick and 1/2–3/4 inch wide so each piece will top each sushi piece or be placed inside the roll. Keep fish chilled until assembly.

Place plastic wrap over the bamboo mat (optional: to keep mat clean). Lay the nori sheet shiny side down on the mat. Wet your hands in the small bowl of water and take roughly 3/4 cup of seasoned sushi rice. Spread the rice evenly over the nori, leaving a 1/2-inch strip at the far edge of the nori uncovered to seal the roll. Do not pack rice too tightly — press lightly to create an even layer.

If making a simple fresh fish roll where fish is inside: place the sliced fish in a single line across the center of the rice. If you prefer an inside-out style (rice outside), swap method: place thin strip of plastic wrap on mat, put rice on plastic, flip nori over and place fish on nori then wrap so that rice becomes outer layer. For this recipe keep it classic: fish inside. Add a small smear (about 1/4 tsp) of wasabi along the fish if desired, and sprinkle a pinch of toasted sesame seeds and thin scallion slices over the fish.

Use the bamboo mat to lift the near edge of the nori and rice over the filling, tucking gently. Roll firmly but not crushing, pressing the mat to shape the roll into a tight cylinder. Seal the exposed nori edge with a little water to stick. Let the roll rest seam-side down for 1 minute to set.

Moisten a sharp knife in the small bowl of water and wipe dry. Cut the roll in half with a single clean stroke, then cut each half into three even pieces to yield 6 pieces total. Clean and re-wet the knife between cuts to keep slices neat.

Arrange the 6 pieces on a plate. Garnish with pickled ginger, a small dish of soy sauce, and optional extra wasabi. Sprinkle a few toasted sesame seeds and a pinch of sliced scallion over the pieces if desired. Serve immediately.