Yellow Tail Scallion Roll Recipe
Make Yellow Tail Scallion Roll Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Filling
Assembly & Garnish
Tools
Method
Sushi Rice
- 1
Rinse and cook rice
Rinse 1.5 cups short-grain sushi rice under cold water, swirling until water runs clear (3–4 rinses). Drain for 15 minutes. Combine rinsed rice and 1.8 cups water in a rice cooker or heavy pot. If using a pot, bring to a gentle boil, then reduce heat to low, cover and simmer for 14–15 minutes. Turn off heat and let rest, covered, for 10 minutes.
- 2
Make sushi vinegar
While rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp fine sea salt in a small bowl. Stir until sugar and salt dissolve. Warm slightly (microwave 10 seconds) if needed to dissolve fully.
- 3
Season rice
Transfer hot rice to a large shallow bowl or hangiri. Gently fold the sushi vinegar into the rice with a rice paddle or wooden spoon using slicing motions to avoid crushing grains. Fan the rice while folding (or allow airflow) to cool quickly to just above room temperature. Cover with a damp towel to keep moist; keep rice slightly warm while assembling.
Filling
- 4
Prepare yellowtail and aromatics
Slice 8 oz sashimi-grade yellowtail across the grain into long strips about 1/4" thick and 1/2–3/4" wide so they will lay nicely on the roll. Trim scallions to remove root ends and any wilted tips, then cut into 8–10 inch batons so each roll will have 2–3 scallion lengths per piece. Prepare cucumber matchsticks and avocado slices.
- 5
Make light dressing
In a small bowl, stir together 2 tsp mayonnaise, 1 tsp light soy sauce, 1/4 tsp sesame oil and 1/2 tsp fresh lime juice until smooth. This will lightly dress the fish and avocado so they glide together in the roll.
- 6
Dress yellowtail
Toss the yellowtail strips briefly with half of the dressing (reserve remaining dressing for avocado if desired). Do this gently and just before assembly so the fish stays firm.
Assembly & Garnish
- 7
Prepare work station
Place a bamboo rolling mat on your work surface and wrap it in plastic film to prevent rice sticking. Have the bowl of water with 1 tsp rice vinegar ready to wet your fingers and knife between cuts. Cut nori sheets to half-sheets if needed so each roll uses one sheet.
- 8
Lay nori and spread rice
Place one nori sheet shiny side down on the plastic-wrapped mat. Wet your fingers and take about 3/4 to 1 cup of sushi rice (adjust to cover nori lightly) and evenly spread it over the nori leaving a 1/2" bare border at the far edge. Press rice gently to adhere — don’t compress too hard.
- 9
Flip (optional) and place fillings
For a classic roll with yellowtail on the inside: flip the nori so rice is down against the mat (rice on inside), or leave rice out if you prefer an 'uramaki' style. Place 2–3 scallion batons lengthwise about 1" from the near edge, add a few cucumber matchsticks, 2–3 avocado strips, and lay 3–4 strips of dressed yellowtail on top.
- 10
Roll tightly
Lift the mat edge nearest you and begin to roll forward, tucking the fillings in with your fingers. Press gently but firmly as you roll to form a compact cylinder; use the mat to shape and seal the roll. When you reach the far edge, moisten the bare nori border with a little water to seal the seam.
- 11
Slice the roll
Transfer the roll to a cutting board. Wet a very sharp knife in the vinegar water, then slice the roll into 6–8 equal pieces with a single decisive motion—clean the knife between cuts to keep slices neat. Repeat with second sheet to make two rolls (serves 4).
- 12
Garnish and serve
Arrange scallion rolls on a plate, sprinkle with 1 tsp toasted sesame seeds, and optionally place a dab of reserved dressing atop each piece. Serve immediately with soy sauce, wasabi and pickled ginger.