High Protein Yellowtail Roll
Elevate your sushi game with this High Protein Yellowtail Roll, a vibrant fusion of fresh flavors and nutritious ingredients perfect for sushi lovers and fitness enthusiasts alike. This recipe features premium sushi-grade yellowtail fillet, creamy avocado, and crisp cucumber, all wrapped in a tender layer of seasoned sushi rice and nori for a wholesome, protein-packed bite. Crafted with simple techniques like perfecting sushi rice and mastering the roll, this dish is approachable for both homemade sushi beginners and seasoned chefs. Garnished with optional sesame seeds and served alongside soy sauce, wasabi, and pickled ginger, this colorful roll is as delightful to look at as it is to eat. Whether creating a healthy lunch, impressing guests, or indulging in a hands-on kitchen experience, this yellowtail sushi roll delivers an unforgettable taste and texture with every mouthful.
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Recipe Information
Ingredients
- 150 grams Yellowtail fillet (high-quality, sushi-grade, raw)
- 1 cup Sushi rice (short-grain Japanese rice)
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 2 sheets Nori sheets (seaweed)
- 0.5 piece Cucumber
- 0.5 piece Avocado
- 2 tablespoons Soy sauce (optional, for dipping)
- 1 teaspoon Wasabi (optional)
- 10 grams Pickled ginger (optional, for serving)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and water in a rice cooker or pot. Cook according to the instructions for your rice cooker or simmer on low heat for about 18 minutes if using a pot. Let it rest for 10 minutes after cooking.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice with a wooden spoon or rice paddle while it is still warm. Allow the rice to cool to room temperature, covering it with a damp cloth to prevent it from drying out.
Peel and slice the cucumber into matchstick-sized strips. Do the same for the avocado, ensuring you remove the pit and skin.
Slice the sushi-grade raw yellowtail fillet into thin, even slices, about 1 cm thick, ensuring they’ll fit well in the roll.
Place a sheet of nori shiny side down on a bamboo sushi mat. Spread an even layer of prepared sushi rice over the nori, leaving about 1 inch of space at the top edge for sealing.
Lay a few slices of yellowtail, cucumber, and avocado horizontally across the center of the rice-covered nori sheet.
Use the bamboo mat to carefully roll the nori up and over the filling. Apply gentle, even pressure to compact the roll as you go. Use a bit of water to seal the edge of the nori sheet.
Use a sharp knife to cut the roll into 6-8 even pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.
Repeat the process with the second sheet of nori and remaining ingredients.
Optional: Sprinkle sesame seeds over the cut rolls for added flavor and texture.
Serve with soy sauce, wasabi, and pickled ginger on the side for dipping or garnish.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 82 mg | 28% | |
| Sodium | 3498 mg | 152% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 8.4 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1458 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
