White fish, avocado cilantro and crunch topped with yellowtail, chili pepper, jalapeno, sriracha and yuzu sauce.

In a fine mesh sieve, rinse the sushi rice under cold running water until the water runs clear to remove excess starch.

Rinse the Rice

In a rice cooker or pot, combine the rinsed rice and 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes until the water is absorbed.

Cook 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. Allow it to cool to room temperature.

Season the Rice

Thinly slice the white fish into strips for the filling.

Slice the White Fish

Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice it into thin strips.

Prepare the Avocado

Chop the Cilantro

Place a sheet of nori on a bamboo sushi mat with the shiny side down.

Lay Out the Nori

With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.

Spread the Sushi Rice

In the center of the rice, layer the white fish, avocado, cilantro, and crunchy tempura flakes.

Add the Filling

Using the bamboo mat, carefully roll the nori away from you, applying gentle pressure to form a tight roll. Wet the top edge of the nori to seal the roll.

Roll the Sushi

Slice the yellowtail into thin strips for topping.

Prepare for Toppings

Place the sliced yellowtail evenly on top of the rolled sushi.

Top the Roll

Finely slice the chili pepper and jalapeno, and arrange them on top of the yellowtail.

Add the Chili Pepper and Jalapeno

Drizzle sriracha and yuzu sauce over the top of the roll for added flavor.

Drizzle with Sauces

Using a sharp knife, slice the roll into bite-sized pieces and serve with soy sauce and pickled ginger.

Slice and Serve

Sushi Rice

Water

Rice Vinegar

Sugar

Salt

White Fish (e.g., snapper or halibut)

Avocado

Fresh Cilantro

Crunchy Tempura Flakes

Yellowtail Fish

Chili Pepper

Jalapeno

Sriracha Sauce

Yuzu Sauce

Sombrero Roll (R)

Make Sombrero Roll (R) Recipe in just 1h . White fish, avocado cilantro and crunch topped with yellowtail, chili pepper, jalapeno, sriracha and yuzu sauce.

Sombrero Roll (r) Recipe

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