Yellowtail Roll (Negihama Maki) ネギハマ巻き

Print RecipeJump To Recipe

Yellowtail Roll (Negihama Maki) | Easy Japanese Recipes at JustOneCookbook.com

We had some yellowtail sashimi the other day so I made Yellowtail Roll as appetizer.

Unlike other kinds of sushi roll, this thin roll (we call it Hosomaki 細巻き) is really easy to make.  Plus, these are not inside-out rolls (裏巻き) which require a bit more practice, so it’s perfect if you are trying to make sushi for the first time.

Worldwide Giveaway at the end of post!

Yellowtail Roll (Negihama Maki) | Easy Japanese Recipes at JustOneCookbook.com

If you’re not a fan of yellowtail (hamachi), you can substitute with tuna or salmon.  My online store FishforSushi.com offers excellent quality super frozen tuna and salmon.

I also want to say thank you for your tremendous support for FishforSushi.com.  I am happy to announce that we were able to get volume discount rate for shipping and had reduced the free shipping price to $125.

Remember to place your order by Sunday the 24th to get your order shipped in time for Thanksgiving!  Thank you for trusting our product and I hope you enjoyed our high quality sashimi as much as we do!

Yellowtail Roll (Negihama Maki) | Easy Japanese Recipes at JustOneCookbook.com

Now it’s time for WORLDWIDE giveaway!

As a woman entrepreneur, I remember the many helping hands when I first started out blogging.  To continue paying it forward, I’m trying to do the same for others.

Today, the giveaway is courtesy of Kana from PuchiMo, a cute stationary shop featuring original designs!

PuchiMo Stationary BunnerPuchiMo IntroIt’s not often that we still hand write letters these days, but if you still enjoy writing letters and mailing it the classic way, you’ll enjoy today’s giveaway.

There will be three (3) winners who will receive 3 kinds of unique design letter sets (see more photos in the giveaway post)!

Please click HERE to enter to win!  It’s open for everyone, WORLDWIDE!

As always, thank you so much for reading!

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Yellowtail Roll
 
Prep time
Total time
 
Author:
Serves: 2 Yellowtail Rolls
Ingredients
You will need:
  • Bamboo mat, covered with plastic wrap
  • Tezu (vinegared hand-dipping water): ¼ cup water + 2 tsp. rice vinegar
Instructions
  1. Cut the yellowtail into ¼ inch cubes and chop into smaller pieces.
  2. Lay a sheet of nori, shiny side down, on the plastic covered bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet.
  3. Place half of the chopped yellowtail at the bottom end of the nori sheet.
  4. Line the edge of nori sheet at the bottom end of the bamboo mat. Grab the bottom edge of the bamboo mat while keeping the fillings in place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.
  5. With a very sharp knife, cut the roll in half and then cut each half into 3-4 pieces. Clean the knife with a damp cloth every few slices. Serve the sushi with pickled ginger, wasabi, and soy sauce.
Notes
Cover the sushi rice and the completed rolls with a damp cloth at all time to prevent drying.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

 

Enjoy It? Share it!

Never miss another new recipe!

Sign up and receive the Just One Cookbook email newsletter.

Disclosure: Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Leave a Comment


one + 5 =

Your email address will not be published - required fields are marked *

  1. Hi Nami
    I am not very good in making sushi especially in rolling it up though it look easy. So usually I let my sister will make this for us. I’m having another look at your photos here and it starts to make my mouth watery already….

    2
  2. Eha

    Simple, appetizing, tasty and fresh! Have not heard of yellowtail Down Under, but it may make its appearance under a different name here. But salmon and tuna we can certainly get :) ! So glad your business is taking off as you have worked so hard to make it blossom!

    6
  3. Vivienne

    This looks simply mouthwatering! You make it look so neat and simple as always Nami :)

    I love snail mail (receiving and sending it!)…wow already that time of the year to start about writing Xmas cards?!!

    11
  4. Nami-san, this is a beautiful roll. You of course make everything look easy but even your quick and easy yellowtail rolls take practice. It is this time of the year that I miss Japan dearly and of course the foods. I have visited your website several times this week to get some dinner ideas and each time you always were there for me! Thanks for your simple home cooked recipes! Wishing you a super day. Take Care, BAM

    16
  5. Dear Nami, I am thrilled to read that your blog and your business is going so well! You are such a wonderful and enthusiastic person (I know although we have never actually met, yet) and it shows in each and every blog post! Your Yellowtail Rolls looks like perfection and incredibly delicious! Whishing you continued success in all your endeavours! Have a great week!
    Andrea

    17
  6. I have to follow your tips and make my own sushi, sooner or later! Unfortunately my boyfriend doesn’t like raw fish, so I think I have to wait for a single night 😉
    And congratulations, ’cause your business is doing so good!! YAY!

    18
  7. This sushi roll looks amazing Nami! Hehe, I always get hungry when I stop by because your food is always so pretty and like a work of art :) So glad your site is doing well too and hope you have a great week!

    19
  8. Kimmi

    Hi! i just wanted to thank you for sharing your sushi recipes and how-to’s. My sister decided to make sushi with her boyfriend, but didn’t know how to get started, and I directed her to your helpful posts. She was so proud of the delicious outcome.

    And glad to hear that FishforSushi is going well! =)

    22
    • Hi Kimmi! Thank you so much for your feedback! I’m so happy to hear your sister enjoyed making sushi at home! :) Thank you for referring my site to her and for your kind support for my sashimi shop! xoxo

      54
  9. I have seen these in the shop but they look terrible in comparison to your beautiful photos 😀
    And thank you for the pictorial!

    Cheers
    CCU

    P.S I seem to have lost around 1000 subscribers on my blog and I don’t know how, so if you were subscribed, could you resubscribe please? it would really help me out!

    31
  10. Oh, your yellowtail roll looks perfect!! Nami, I wish you were my neighbor and could give me lessons…and I’d be happy to taste test any of your amazing recipes :)

    32
  11. Yum! You make sushi making look so effortless. But then again, what did I expect? 😉 For some reason, I hardly order yellowtail at restaurants. I need to venture out from my usual salmon, tuna, and eel.

    34
  12. Fantastic looking rolls, Nami! I wish I could taste yellowtail (I don’t think I ever did actually! I must check if it’s sold here). Congratulations for the development of your shop. You seem to have a huge success!

    42
  13. I love yellowtail! Haven’t try it in a roll yet. :) Didn’t know about the tezu. I usually just wet my hands with cold water. Gotta try your trick the next time. Glad to learn something new. Have a lovely weekend.

    46
  14. Aldon

    I would suggest using a spoon to scrape the meat off of the filet going in the directions of the connective striations and remove some of the extra connective tissue. Then chop till creamy. Also I wouldn’t typically use blood line for negihama. Just how my itamae taught me.

    Love your blog!! :)

    47
    • Hi Stephanie! It’s usually chopped just like other rolls like Negitoro Roll etc. When you bite to it I think the texture is better when it’s chopped. :)

      52
  15. In our family we all love Maki and this one looks absolutely yummylicious!
    Nami, must tell you my son who is a huge admirer of the Japanese culture and way of life , is studying now at the University Japanese and loves it :)

    55
  16. Tak

    Hello Nami-san, Your explanations and spectacular photos makes it feel so simple to accomplish making your dishes! I’ve turned on many of my friends to your blog and recipes. I always look forward to your new dishes. Please keep up the fabulous work… Tek ka maki (tuna rolls) is one of everybody’s favorites!!!

    59
  17. I don’t think I ever heard of yellowtail before… I’ll have to go look it up. Does it actually have a “yellow” tail? I was secretly hoping the flesh would be bright yellow and was almost disappointed to see that it just looked like “normal” fish. Of course deep down I know the flesh won’t be bright yellow, but the name is so colourful, haha! 😀

    62
  18. Hi Nami! I hope you had a wonderful Thanksgiving! I absolutely love this roll. Himachi is easily one of our favorites!!! I’m definitely saving this one for when we have sushi night again. :)

    67
  19. M

    Your site is so wonderful! Thank you so much for putting all this together. You saved me a few hours of trial and error with your excellent instructions. =) I will definitely check out your fishforsushi site.

    68
    • Hi M! Thank you so much for visiting my site! I’m glad to hear my instructions were helpful. :) I hope you check out Fish for Sushi too. We have amazing quality sashimi and I can’t be happier eating sashimi/sushi at home since we started this shop. :)

      69