20. Yellowtail Roll Recipe
Recipe information
Make 20. Yellowtail Roll in just 45m. Yellowtail and scallion, wrapped in seaweed and rice, make up this traditional Japanese maki roll.
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Ingredients
Sushi Rice
Filling
Assembly
Prepare Sushi Rice
1. Rinse the Rice
In a fine-mesh strainer, rinse 1 cup of sushi rice under cold water until the water runs clear. This removes excess starch.
2. Cook the Rice
In a rice cooker or pot, combine the rinsed rice and 1.25 cups of water. Cook according to your rice cooker instructions or bring to a boil, then cover and simmer on low for about 20 minutes until water is absorbed.
3. Season the Rice
In a small bowl, mix 2 tbsp of rice vinegar, 1 tbsp of sugar, and 0.5 tsp of salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.
Prepare the Filling
4. Slice the Yellowtail
Using a sharp knife, slice 4 oz of yellowtail fish into thin strips, about 1/4 inch thick.
5. Prepare Scallions
Chop 2 stalks of scallions finely, using the white and light green parts.
Assemble the Roll
6. Lay out Nori
Place a bamboo sushi mat on a flat surface. Lay 1 sheet of nori, shiny side down, on the mat.
7. Add Sushi Rice
With wet hands to prevent sticking, take a handful of sushi rice (about 1/2 cup) and evenly spread it over the nori, leaving about 1 inch at the top edge free of rice.
8. Add Filling
Arrange a few strips of yellowtail and a sprinkle of chopped scallions across the center of the rice-covered nori.
9. Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Once rolled, moisten the top edge of the nori with water to seal it.
10. Slice the Roll
With a sharp knife, slice the roll into 6-8 pieces, dipping the knife in water between cuts to prevent sticking.
11. Serve
Sprinkle sesame seeds over the roll and serve with soy sauce and wasabi on the side.
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