Spicy Yellowtail Sushi Roll

Prep Time:
30 mins

Cook Time:
15 mins

Additional Time:
35 mins

Total Time:
1 hr 20 mins

Servings:
4

Ingredients

Directions

Rinse rice under cold running water until it runs clear.

Bring water and rice to a boil in a large saucepan. Reduce heat to a simmer; simmer for 10 minutes. Turn off heat, let rice sit without opening the lid for 20 minutes; the remaining steam continues to cook the rice.

Stir rice wine vinegar and sugar together in a small bowl until sugar mostly dissolved; stir into rice. Cool rice, 15 to 20 minutes.

Chop yellowtail into 1/4-inch cubes; add to a bowl. Stir in mayonnaise and Sriracha; set aside. Cover a bamboo sushi rolling mat with plastic wrap; set aside.

Lay 1 nori sheet on a work surface, shiny-side down. Place 1/4 rice on nori, spread evenly from edge to edge, about 1/4-inch thick. Flip nori onto the prepared plastic-covered mat. Place 1/4 each yellowtail mixture and cucumber in a line along one short edge.

Roll rice and nori sheet around filling, using the bamboo mat to help. Press roll tightly to form a uniform log. Spread 1/2 tablespoon tobiko in a long thin line across top of roll. Press roll with bamboo mat. Repeat with remaining nori sheets, rice, yellowtail mixture, cucumber, and tobiko.

Cover rolls with plastic wrap; press again with bamboo mat. Slice each roll into 8 pieces using a very sharp, wet, clean knife. Remove plastic wrap before serving.

Cook’s Note

Making sushi is pretty easy and straightforward. I recommend watching some sushi DIYs on YouTube to get the hang of the process.

One nice thing about sushi is that you can customize it to whatever your likings are. If you want to use salmon instead of yellowtail, go for it. Use sushi-grade fish for this.

Nutrition Facts (per serving)