Yellow Tail & Scallion Roll Recipe

Name: Kemuris Yellow Tail & Scallion Roll Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups Sushi rice; 2.5 cups Water; 3 tablespoons Rice vinegar; 1 tablespoon Sugar; 1 teaspoon Salt; 200 grams Yellowtail fish (thinly sliced); 2 pieces Scallions (green onions, finely chopped); 1 piece Avocado (sliced); 1 piece Cucumber (thinly sliced); 4 sheets Nori sheets; 1 to taste Soy sauce (for serving); 1 to taste Pickled ginger (for serving); 1 to taste Wasabi (for serving)

Inspired by Kemuri

Time1h

Serves4

Make Yellow Tail & Scallion Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sushi Rice

2 cups Sushi rice

2 1/2 cups Water

3 tablespoons Rice vinegar

1 tablespoon sugar

1 teaspoon Celtic sea salt

Fillings

7.05 oz (200 grams) Yellowtail fish (thinly sliced)

2 pieces Scallions (green onions, finely chopped)

1 piece Avocado (sliced)

1 piece Cucumber (thinly sliced)

Nori and Garnishes

4 sheets Nori sheets

1 to taste Soy sauce (for serving)

1 to taste Pickled ginger (for serving)

1 to taste Wasabi (for serving)

Method

Prepare Sushi Rice

Rinse and Cook Rice

Rinse the sushi rice under cold water until the water runs clear. In a rice cooker, combine the rinsed rice and 2.5 cups of water. Cook according to the rice cooker instructions.

Season Rice

Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the vinegar mixture over the rice and gently fold it in using a spatula. Allow the rice to cool to room temperature.

Prepare Fillings

Slice Fillings

Thinly slice the yellowtail fish, avocado, and cucumber. Finely chop the scallions and set all the fillings aside.

Assemble Sushi Rolls

Prepare Nori

Lay a bamboo sushi mat on a flat surface and place a sheet of nori shiny side down on the mat.

Add Rice

With wet hands, take about 1/2 cup of sushi rice and spread it evenly over the nori, leaving about 1 inch of space at the top edge.

Add Fillings

In the center of the rice, place a few slices of yellowtail, avocado, cucumber, and a sprinkle of chopped scallions.

Roll Sushi

Using the bamboo mat, carefully roll the nori away from you, tucking in the filling as you go. Roll until the edge of the nori meets the rice and press gently to seal the roll.

Slice Rolls

Using a sharp knife dipped in water, slice the roll into 6-8 pieces. Repeat the process with the remaining nori, rice, and fillings.

Serve

Plate and Serve

Arrange the sushi rolls on a platter. Serve with soy sauce, pickled ginger, and wasabi on the side.