Yamaimo Recipe

Name: mosonori - Winter Park - Japanese handroll sushi bars Yamaimo Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 1 cup Japanese mountain yam (yamaimo), peeled and grated; 70 g mentaiko (spicy cod roe), sac removed and mashed; 2 tbs mayonnaise (Japanese style preferred, e.g., Kewpie); 1 tsp light soy sauce; 1 tsp toasted sesame oil; 1 tsp shichimi togarashi (Japanese 7-spice) or togarashi; 1 tsp salt; 1 tsp sugar; 6 sheet nori sheets, half-sheets for hand rolls (temaki); 3 cups sushi rice, warm (short-grain, lightly seasoned with sushi vinegar); 1 cup cucumber, julienned (seeded); 6 leaf green shiso leaves (perilla), thinly sliced; 2 tbs scallions, thinly sliced; 1 tbs pickled daikon or takuan, thin strips (optional); 1 tsp sesame seeds, toasted (for garnish); 1 tsp fresh lemon juice (optional, to brighten)

Inspired by mosonori - Winter Park - Japanese handroll sushi bar

Time30m

Serves6

spicy mentaiko

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Ingredients

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Yamaimo Mentaiko Hand Roll Components

1 cup Japanese mountain yam (yamaimo), peeled and grated

2 1/2 oz (70 g) mentaiko (spicy cod roe), sac removed and mashed

2 tbs mayonnaise (Japanese style preferred, e.g., Kewpie)

1 tsp light soy sauce

1 tsp toasted sesame oil

1 tsp shichimi togarashi (Japanese 7-spice) or togarashi

1 tsp Celtic sea salt

1 tsp sugar

6 sheet nori sheets, half-sheets for hand rolls (temaki)

3 cups sushi rice, warm (short-grain, lightly seasoned with sushi vinegar)

1 cup cucumber, julienned (seeded)

6 leaf green shiso leaves (perilla), thinly sliced

2 tbs scallions, thinly sliced

1 tbs pickled daikon or takuan, thin strips (optional)

1 tsp sesame seeds, toasted (for garnish)

1 tsp fresh lemon juice (optional, to brighten)

Method

Prepare Yamaimo and Mentaiko Mixture

Peel and Grate Yamaimo

Wearing gloves (yamaimo can be slightly sticky and occasionally irritant), peel the yamaimo and then grate it finely using a Japaneseoshi or fine grater into a bowl. Aim for about 1 cup of grated yamaimo. The texture should be sticky and slightly viscous.

Prepare Mentaiko

Cut open the mentaiko sac lengthwise and scrape the roe into a small bowl. Discard the membrane. Mash the roe lightly with the back of a spoon until evenly broken up.

Combine Ingredients

To the bowl with grated yamaimo, add the mashed mentaiko, 2 tablespoons mayonnaise, 1 teaspoon light soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon sugar, and 1 teaspoon salt. Mix gently but thoroughly until homogeneous. Taste and adjust seasoning — add the optional 1 teaspoon lemon juice if you want more brightness. The mixture should be creamy, slightly sticky, and spicy-salty from the mentaiko.

Finish with Spice

Stir in 1 teaspoon shichimi togarashi for extra heat and aromatic spice. Reserve a small pinch for sprinkling on finished hand rolls.

Assemble and Serve Hand Rolls

Prepare Nori and Fillings

Cut half-sheets of nori if not already prepared. Have the warm seasoned sushi rice, julienned cucumber, sliced shiso leaves, scallions, and pickled daikon arranged nearby for assembly.

Portion Rice

Wet your hands lightly with water (and a little rice vinegar if desired) to prevent sticking. Place about 1/2 cup of warm sushi rice on the left side (or center, depending on roll orientation) of a nori half-sheet, forming a small cone base for a temaki hand roll.

Add Fillings

Lay one shiso leaf on top of the rice, then add a small handful (about 2 tablespoons) of julienned cucumber and a teaspoon of pickled daikon if using. Spoon 2 to 3 tablespoons of the yamaimo mentaiko mixture on top of the fillings (adjust to taste). Sprinkle a little sliced scallion over the top.

Roll into Temaki

Using your fingers, fold the nori into a cone shape around the fillings. Tuck and press gently so the cone holds together. The rice should help the nori seal; if needed, dab a little water along the edge of the nori to secure it.

Garnish and Serve

Sprinkle toasted sesame seeds and the reserved pinch of shichimi togarashi over the exposed mentaiko-yamaimo. Serve immediately while nori remains crisp. Provide extra soy sauce and pickles on the side.