Negi Hama Roll Recipe
The Negi Hama Roll is a sushi roll made with rice, nori, yellowtail (hamachi), and chopped scallions. This roll features a balance of flavors from the delicate yellowtail and the sharpness of scallions, typical in Japanese sushi cuisine. Here's how to make it at home.
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Ingredients
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Sushi Ingredients
Method
Preparation Steps
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Drain and combine with the specified amount of water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Remove from heat and let it sit for 10 minutes.
- 2
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl, and gently fold in the vinegar mixture while fanning the rice to cool it down. Set aside.
- 3
Assemble the Roll
Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down. Wet your hands to prevent sticking, then spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place slices of yellowtail and chopped scallions in a line across the center of the rice.
- 4
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, pressing gently but firmly to shape the roll. When you reach the border, wet it with a little water to seal the roll. Slice the roll into 6-8 pieces using a sharp knife.
- 5
Serve
Arrange the Negi Hama rolls on a plate and serve with soy sauce and wasabi on the side.
