Yellowtail Scallion Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs nearly clear (about 3–4 minutes). Drain 15–30 seconds. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Season rice

While the rice rests, warm 3 tablespoons rice vinegar, 1.5 tablespoons sugar, and 1 teaspoon salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer the cooked rice to a large shallow nonreactive bowl (wide bowl or hangiri if available). Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting-and-fanning motions to cool the rice to near room temperature. Cover rice with a damp towel while preparing the filling so it stays slightly warm and sticky.

Prepare yellowtail

Pat 8 oz sashimi-grade yellowtail dry with paper towels. If pieces are thick, slice into long strips about 1/3 inch wide and 3–4 inches long suitable for rolling. Keep the fish cold until assembly.

Prepare scallions

Trim the root ends and any wilted tops from 6 scallions. Thinly slice on a bias to produce long strips (white and tender green parts). If you prefer milder onion flavor, soak the sliced scallions briefly in cold water for 5 minutes and drain well.

Make filling mixture

In a small bowl combine 2 tablespoons Japanese mayonnaise, 1 teaspoon soy sauce, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt, and a pinch (about 1/8 tsp) freshly ground black pepper. Mix until homogenous. Toss the sliced scallions with half of this dressing (reserve remaining for a light brush if desired). This lightly dressed scallion mixture will be placed with the yellowtail inside the roll.

Prepare work station

Lay out a bamboo sushi mat and cover it with plastic wrap to prevent rice sticking. Keep a small bowl of cold water nearby for wetting your hands and knife. Place nori sheets (4 full-size) on the mat, shiny side down.

Portion rice

With wet hands, take about 3/4 cup of the seasoned sushi rice and gently spread it in an even layer over the nori, leaving a 1-inch strip at the far edge free of rice to seal the roll. The rice layer should be about 1/4-inch thick. Sprinkle 1/4 teaspoon toasted sesame seeds over the rice if desired.

Add filling

Near the edge of the nori closest to you, place a line of yellowtail strips (about 2 oz worth per roll), top with a generous teaspoon of the dressed scallions and, if using, a few thin avocado slices and cucumber julienne. Do not overpack; keep a single layer so the roll closes cleanly.

Roll the sushi

Lift the front edge of the mat, tuck the nori over the filling, and roll forward firmly but gently, using the mat to shape the roll. Press along the roll to seal, then roll the exposed 1-inch nori edge over and press to close. Repeat for remaining nori sheets and filling, using remaining rice (about 3/4 cup per sheet) and filling.

Slice roll

Remove the plastic wrap. With a very sharp knife dipped in cold water (wipe between cuts), trim off the ends of each roll and then slice each roll into 6–8 equal pieces (for 8 pieces: slice in half, then into quarters, then each quarter in half). Wipe the knife clean and wet between slices to ensure clean cuts.

Finish and serve

Arrange the yellowtail scallion roll pieces on a platter. Lightly brush the tops with the reserved mayo/sesame oil mixture if you kept some, or brush a scant 1/2 teaspoon toasted sesame oil across all pieces for aroma. Sprinkle additional toasted sesame seeds and optional shichimi togarashi for heat. Serve with soy sauce, pickled ginger, and wasabi on the side.