Yellowtail Sushi Recipe
Make Yellowtail Sushi 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
Yellowtail & garnishes
Tools / finishing
Method
Sushi rice
- 1
Rinse rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing with your hand, until the water runs almost clear (about 4–6 rinses). This removes excess starch and prevents gummy rice.
- 2
Soak and cook
Transfer the rinsed rice to a rice cooker or medium saucepan. Add 2.2 cups water. If using a rice cooker, cook according to cooker instructions. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.
- 3
Prepare seasoning
While the rice cooks, combine 4 tablespoons rice vinegar, 2 tablespoons granulated sugar and 1 teaspoon fine sea salt in a small saucepan or microwave-safe bowl. Warm gently until sugar and salt dissolve (do not boil). Let cool slightly.
- 4
Season rice
Transfer cooked rice to a large shallow wooden or plastic bowl (hangiri or a wide bowl). Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting-and-fanning motions to separate grains and cool the rice to slightly above room temperature. Do not mash the rice. Cover with a damp cloth to keep moist while preparing fish.
Yellowtail & assembly
- 5
Prepare fish
Keep the yellowtail chilled until ready. Using a very sharp knife, slice the yellowtail into 10–12 even sashimi pieces suitable for nigiri or thin 1/8–1/4-inch slices for sashimi. If making nigiri (rice pieces with fish on top), divide rice into 10 equal portions (about 2 tablespoons cooked rice each). Wet your hands with a lightly salted water-vinegar mixture (1 tbsp rice vinegar + 1 cup water) to prevent sticking.
- 6
Season fish
Lightly season both sides of the yellowtail slices with a pinch of kosher salt (use about 1/4 tsp total) and a brief squeeze of fresh lemon on the flesh side to enhance flavor. If desired, place a very small dab (a rice-grain-sized amount) of wasabi paste between the rice and fish for nigiri.
- 7
Form nigiri (if using)
To form nigiri, shape each rice portion into an oblong using gentle pressure — compress enough so it holds but remains fluffy. Place a slice of yellowtail over the rice (with wasabi if using) and press lightly to adhere. Repeat for remaining portions. Optionally garnish each piece with a sliver of scallion or a microgreen/shiso leaf.
- 8
Serve sashimi (alternate)
If serving as sashimi instead of nigiri, fan 6–8 slices on a chilled plate or platter. Garnish with scallion, microgreens or shiso, and serve pickled ginger and wasabi on the side.
- 9
Finishing touches
Arrange pickled ginger and a small dish of soy sauce for dipping alongside the yellowtail. Recommend serving immediately while rice is slightly warm and fish is chilled. Consume within the same meal for best quality.
