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Ingredients
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Roll components
Assembly & finishing
Method
Roll components
- 1
Prepare sushi rice
Rinse 1 1/4 cups (uncooked) sushi rice under cold water until the rinse runs clear. Cook according to package instructions to yield about 2 cups cooked rice (or use a rice cooker). While rice is hot, transfer to a wide shallow bowl. Heat rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves, then drizzle over rice. Fold gently with a rice paddle or spatula to combine and fan rice to cool to near room temperature (about 10–15 minutes).
- 2
Prepare fillings
Peel, pit and slice the avocado lengthwise into 8 long thin slices. Lightly toss avocado slices with a few drops of rice vinegar or a tiny pinch of salt to prevent browning (optional). Trim the cucumber, remove seeds if large, and cut into long julienne strips about 3–4 inches long and 1/8 inch thick. Pat yellowtail slices dry on paper towel and lay out on a plate so they are easy to pick up during assembly.
Assembly & finishing
- 3
Assemble the monkey roll (4 rolls)
Lay a bamboo sushi mat on a work surface and place a sheet of plastic wrap over it. Place one nori sheet shiny side down on the plastic. With wet hands (dip fingers in water to prevent rice sticking), cover the nori with about 1/2 cup of prepared sushi rice, spreading it evenly in a thin layer to within a 1/2 inch of the top edge. Sprinkle about 1/2 teaspoon of tobiko evenly over the rice (reserve remaining tobiko for topping). Carefully flip the nori so the rice side faces down on the plastic/wrap (this gives a rice-out roll). Remove the plastic from the top of the nori.
- 4
Add fillings and roll
On the nori (now facing up), arrange 2 thin slices of yellowtail lengthwise across the center, place 2 avocado slices next to the fish and a small handful (about 2 tablespoons) of cucumber julienne beside the avocado. Using the bamboo mat, lift the edge closest to you and roll tightly away from you, applying gentle even pressure to form a firm cylinder. Once rolled, give a final gentle squeeze with the mat to set the shape. Repeat to make 4 rolls total, distributing fillings evenly.
- 5
Top with tobiko and slice
Spread remaining tobiko (about 1 tablespoon) evenly on a small plate. Roll each finished roll lightly over the tobiko to coat the exterior rice with roe where desired. Using a very sharp knife dipped in water or lightly oiled, trim off uneven ends and slice each roll into 6-8 equal pieces (for 4 rolls you'll get about 24–32 pieces total). Wipe the knife between cuts to keep slices clean.
- 6
Garnish and serve
Arrange pieces on a serving platter. Sprinkle toasted sesame seeds over the rolls if using. Serve immediately with soy sauce, pickled ginger and wasabi on the side.