Yellow Tail Roll (yellow Tail)* Recipe
Make Yellow Tail Roll (yellow Tail)* Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Fillings
Nori and Toppings
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a saucepan, combine the rinsed sushi rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and water is absorbed.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. Mix rice vinegar, sugar, and salt in a separate bowl until dissolved, then gently fold this mixture into the warm rice. Allow the rice to cool to room temperature.
Preparing Fillings
- 4
Prepare Yellowtail
Slice the yellowtail fish into thin strips, about 1/4 inch wide.
- 5
Prepare Avocado
Cut the avocado in half, remove the pit, and scoop out the flesh. Slice into thin strips.
- 6
- 7
Prepare Cream Cheese
Soften the cream cheese by letting it sit at room temperature for about 15 minutes, then stir until smooth.
Rolling the Sushi
- 8
Lay Out Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 9
Spread the Rice
Wet your hands to prevent sticking and take a handful of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge.
- 10
Add Fillings
In the center of the rice, layer the yellowtail, avocado, cucumber, and dollops of cream cheese.
- 11
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge of the nori with a little water.
- 12
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep the slices clean.
Serving
- 13
Plate the Sushi
Arrange the sushi rolls on a plate and sprinkle with sesame seeds.
- 14
Add Condiments
Serve with soy sauce, wasabi, and pickled ginger on the side for dipping.
