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Spicy Yellowtail Sushi Roll

4

0 min

Spicy Yellowtail Sushi Roll

Spicy Yellowtail Sushi Roll Photo 1

Time

0 min

Serving

4 persons

Calories

542

Rating

4.00★ (1)

Cuisine

Japanese
Author: Victoria Buriak
This spicy yellowtail roll with flying fish roe is a simple makizushi that has a little kick.

Ingredients

  • Japanese short-grain white rice: 2 cups
  • water: 3 cups
  • rice vinegar: 3 Tbsp
  • ½ tablespoons white sugar: 2 piece
  • sheets nori (dry seaweed): 4 piece
  • ounces yellowtail flounder: 4 piece
  • Japanese mayonnaise (such as Kewpie®): 0.25 cup
  • sriracha sauce: 1 Tbsp
  • medium cucumber, peeled and: 0.25 piece (julienned)
  • tobiko (flying fish roe): 2 Tbsp

Metric Conversion

Stages of cooking

Spicy Yellowtail Sushi Roll Photo 21
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  1. Rinse rice under cold running water until water runs clear.
    Spicy Yellowtail Sushi Roll Photo 2
  2. Combine rice and water in a large saucepan and bring to a boil. Lower heat to a simmer and cook for 10 minutes. Turn off heat and let rice sit without opening the lid for 20 minutes; the remaining steam continues to cook the rice.
    Spicy Yellowtail Sushi Roll Photo 3
  3. Combine rice vinegar and sugar; stir until mostly dissolved. Once rice has finished steaming, fold in vinegar-sugar mixture. Let rice cool, 15 to 20 minutes.
    Spicy Yellowtail Sushi Roll Photo 4
  4. Place one sheet of nori on a work surface with the shiny side down. Place 1/4 of the rice on the nori and spread it around evenly from edge to edge, about 1/4-inch thick. Flip nori over on top of a plastic-covered rolling mat. Repeat with remaining nori and rice.
    Spicy Yellowtail Sushi Roll Photo 5
  5. Chop yellowtail into 1/4-inch cubes. Combine yellowtail, mayonnaise, and Sriracha in a bowl. Place 1/4 of the mixture, along with 1/4 of the cucumber, in a line along one of the short sides of the nori. Roll the mixture inside the nori using the rolling mat. Press roll tightly to form a uniform log. Spread 1/2 tablespoon tobiko in a long thin line across the top of each roll. Press rolls with rolling mat.
    Spicy Yellowtail Sushi Roll Photo 6
  6. Cover rolls with plastic wrap and press with the rolling mat again. Using a very sharp, wet, clean knife, cut each roll into 8 even pieces. Remove plastic wrap, plate, and serve.
    Spicy Yellowtail Sushi Roll Photo 7

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