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Ingredients
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Sushi Rice
Filling
Assembly
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot and cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- 2
Season 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 the rice to cool to room temperature.
Prepare Filling
- 3
Prepare Fish and Vegetables
While the rice is cooling, slice the yellowtail fish and jalapeño thinly. Set aside.
- 4
Prepare Cream Cheese
Soften the cream cheese at room temperature or microwave for a few seconds until soft and spreadable.
Assemble Sushi Roll
- 5
Lay Out Nori
Place a bamboo sushi mat on a clean surface and lay a nori sheet shiny side down on the mat.
- 6
Spread Rice
With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 7
Add Filling
Spread a thin layer of cream cheese along the center of the rice. Layer the sliced yellowtail and jalapeño on top of the cream cheese.
- 8
Roll Sushi
Using the bamboo mat, lift the edge closest to you and begin to roll away from you, pressing gently but firmly to keep the roll tight. Roll until the nori is sealed with a bit of water.
- 9
Slice and Serve
Using a sharp knife dipped in water, slice the roll into 8 equal pieces. Serve with soy sauce, wasabi, and pickled ginger.
