Yami Yami (fried) Recipe

Prepare sushi rice: if not already done, cook short-grain rice (about 1.5 cups dry to yield ~3 cups cooked). While warm, fold in the rice vinegar seasoning (3 tbs total) and 1 tsp toasted sesame oil if using. Taste and adjust seasoning. Allow rice to cool to near room temperature (warm but not hot).

Lay a bamboo mat covered with plastic wrap. Place one nori sheet, shiny side down, on the mat. With wet fingers, spread about 1/2 cup of seasoned rice evenly over the nori leaving a 1/2-inch bare strip at the far edge.

Across the center of the rice, lay 1–1.5 oz (portion) of thin yellowtail slices in a single layer (reserve remainder for topping or garnish).

Cut cream cheese into 6 long strips (about 3/4-inch x 1/4-inch). Place one strip of cream cheese lengthwise on the yellowtail in the center of the rice for each roll to be made (about 1/2 oz cream cheese per roll).

Sprinkle a little of the finely sliced scallion (negi) across the cream cheese for mild onion flavor.

Using the bamboo mat, roll the nori away from you, tucking the filling in and compressing gently to form a tight roll. Seal the edge with a little water on the bare nori strip. Repeat to form total rolls (you should get about 6 smaller maki rolls or 2 larger rolls depending on nori size).

Make the tempura-style batter: in a bowl, mix 1 cup all-purpose flour, 2 tbs cornstarch and 1/2 tsp salt. Whisk in 1 egg and about 1 cup very cold seltzer slowly until combined; batter should be slightly lumpy and cold. Do not overmix.

Heat neutral oil in a heavy pot to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—if it sizzles and browns in ~30 seconds, oil is ready.

Working one roll at a time, pat rolls dry with paper towel. Dip each roll into the batter to fully coat, letting excess drip off briefly, then carefully lower into the hot oil. Fry until batter is golden and crisp, about 2–3 minutes, turning once so all sides finish evenly.

Remove fried rolls to a wire rack or paper towel-lined tray to drain. Let rest 1–2 minutes before slicing to keep filling slightly chilled.

While rolls fry, prepare the tuna & salmon mix: in a small bowl, combine diced ahi tuna (3 oz) and diced salmon (3 oz) with 3 tbs spicy mayo and 1 tsp light soy sauce. Stir gently to coat; refrigerate briefly if needed. Taste and adjust heat/salt.

When rolls have drained slightly, use a sharp wet knife to slice each roll into 6–8 pieces. For presentation, place slices on a serving plate with the cut side facing up.

Spoon a small mound (about 1 tsp) of the tuna-salmon mixture onto each sushi piece so it sits atop the fried roll.

Dot or sprinkle about 1/4 to 1/2 tsp tobiko atop each tuna-salmon mound so the roe adds color and texture. Sprinkle additional finely sliced scallion (negi) over the pieces for freshness.

Drizzle unagi sauce (about 1/2 tsp per piece, total ~3 tbs) and a light zigzag of spicy mayo over the sushi. Optionally, add a small spoon of pickled ginger to the side of the plate.

Serve immediately while the fried exterior is crisp and the interior seafood remains cool. Provide soy sauce and wasabi on the side if desired.