Yellowtail Crudo Roll Recipe
Garlic chili ponzu, orange, jalapeño, and micro cilantro.
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Ingredients
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Sushi Rice
Crudo Filling
Rolling Ingredients
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse 1.5 cups of sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium pot, combine the rinsed sushi rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender. Remove from heat and let sit, covered, for 10 minutes.
- 3
Season the Rice
In a small bowl, mix 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Heat in the microwave for about 30 seconds until sugar dissolves. Gently fold this mixture into the cooked rice and let it cool to room temperature.
Prepare Crudo Filling
- 4
Slice the Yellowtail
Thinly slice 200 grams of fresh yellowtail fish against the grain into sashimi-style pieces.
- 5
Prepare Orange Segments
Carefully segment the fresh orange, removing the pith and membrane. Set aside.
- 6
Slice the Jalapeño
Thinly slice the jalapeño, removing seeds if less heat is desired.
Assemble the Roll
- 7
Lay Out Nori
Place a nori sheet, shiny side down, on a bamboo sushi mat.
- 8
Spread Sushi Rice
With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- 9
- 10
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge with a little water.
- 11
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces and sprinkle with sesame seeds.
