Yellowtail Sushi Roll
Dive into the art of sushi-making with this irresistible Yellowtail Sushi Roll recipe, a fresh and flavorful creation that's perfect for sushi enthusiasts and beginners alike. Featuring tender slices of fresh yellowtail, crisp cucumber, and creamy avocado, all wrapped in seasoned sushi rice and toasted nori, this roll offers a harmonious balance of textures and flavors. A touch of wasabi paste adds a zesty kick, while the option to dip in soy sauce enhances every bite. With easy-to-follow instructions and a bamboo sushi mat as your tool, you'll master the rolling technique in no time. Whether served as a standout appetizer or a light meal, these sushi rolls bring a taste of sophistication right to your table. Perfect for sushi nights at home, this recipe is your gateway to a culinary adventure in Japanese cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Sushi Rice
- 2.5 cups Water
- 0.25 cups Rice Vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 8 ounces Fresh Yellowtail
- 4 sheets Nori Sheets
- 0.5 medium Cucumber
- 1 medium Avocado
- 4 teaspoons Wasabi Paste
- for serving Soy Sauce
Instructions
Begin by preparing the sushi rice: Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and results in shinier and less sticky cooked rice.
Combine 2 cups of sushi rice and 2.5 cups of water in a medium saucepan. Cover the pan with a lid and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer for about 20 minutes until the water is absorbed and the rice is tender.
Remove the pan from heat and let it stand, covered, for 10 minutes to allow the rice to absorb any remaining moisture.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice into a large bowl and gently fold in the rice vinegar mixture using a spatula. Allow the rice to cool to room temperature.
While the rice cools, prepare the fillings: slice the yellowtail into thin strips, about 1 inch wide. Peel, seed, and cut the cucumber into thin strips. Peel and thinly slice the avocado.
Place a sheet of nori on a bamboo sushi mat, shiny side down.
With wet fingertips to prevent sticking, spread about 3/4 cup of seasoned rice evenly over the nori, leaving about 1 inch of space at the top edge.
Arrange strips of yellowtail, cucumber, and avocado horizontally across the center of the rice.
Add a small line of wasabi paste just above the fillings for an extra kick.
Using the bamboo mat, carefully roll the sushi tightly away from you, pressing gently to form a firm roll.
Once you reach the nori's edge without rice, wet it slightly to seal the roll.
Using a sharp knife, cut the roll into 1-inch pieces, cleaning the knife between slices to ensure clean cuts.
Serve the yellowtail sushi rolls with soy sauce and extra wasabi on the side.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 3521 mg | 153% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 30.7 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2154 mg | 46% | |
*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.
