Yellowtail Hand Roll
Dive into the art of sushi-making with this irresistible Yellowtail Hand Roll recipe, a perfect fusion of fresh flavors and delicate textures. Featuring sushi-grade yellowtail (hamachi) marinated in soy sauce and a hint of wasabi, each roll is crafted with perfectly seasoned sushi rice and wrapped in crisp nori. Thinly sliced scallions, pickled ginger, and optional sesame seeds add depth and zest, making every bite an explosion of umami. Ready in just 40 minutes, these hand rolls are ideal for impressing guests or treating yourself to authentic Japanese cuisine at home. Serve with soy sauce and extra wasabi for a customizable flavor experience that’s as enjoyable to make as it is to eat!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 ounces Yellowtail (hamachi), sushi-grade
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
- 4 sheets Nori sheets
- 2 tablespoons Gari (pickled ginger)
- 2 tablespoons Scallions, thinly sliced
- 1 tablespoon Sesame seeds (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to your rice cooker's instructions or bring to a boil, then simmer on low heat, covered, for about 18 minutes. Let it stand for 10 minutes after cooking.
In a small saucepan, gently heat the rice vinegar, sugar, and salt over low heat until dissolved. Remove from heat and let cool.
Transfer the cooked rice to a large bowl and gradually fold in the vinegar mixture while fanning and tossing the rice with a wooden spoon to cool it quickly and evenly. Cover with a damp cloth and set aside.
Slice the sushi-grade yellowtail into thin strips, approximately 1/4 inches thick.
In a small bowl, mix the sliced yellowtail with soy sauce and wasabi paste, coating the fish evenly.
Cut each nori sheet in half to create 4 rectangles.
Place one half-sheet of nori glossy side down on a bamboo mat or a flat surface. Wet your fingers and spread a thin layer of sushi rice over half of the nori sheet, leaving about an inch at the top for sealing.
Arrange a few strips of yellowtail diagonally across the rice, and add a slice of pickled ginger, a sprinkle of scallions, and a pinch of sesame seeds if desired.
To form the hand roll, lift the bottom left corner of the nori sheet and gently fold it over the filling to create a cone shape. Continue rolling to form a tight cone.
Repeat the process with the remaining ingredients and nori sheets.
Serve immediately with additional soy sauce and wasabi on the side for dipping.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 15.7 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 929 mg | 20% | |
*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.
