Easy yellowtail roll (Negihama Maki) recipe. Here, tender diced yellowtail sashimi with green onion wrapped with rice and nori.
We had some yellowtail sashimi the other day so I made Yellowtail Sushi 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.
Yellowtail Sushi Roll
With a high fat content and buttery tender texture, sushi grade yellowtail (or Hamachi) is greatly enjoyed in Japan in sashimi or in sushi roll. To make sushi roll, you just need to chop up the fish into fine pieces before rolling them up with rice in nori sheets. If you’re not a fan of yellowtail (hamachi), you can easily substitute with tuna or salmon.
I’ve included a tutorial video below on how make delicious Sushi Rolls (Hosomaki) at home. For step-by-step instructions, you can head over to this post for more tips and techniques.
Watch How To Make Sushi Rolls (Hosomaki) 細巻きの作り方
Making delicious sushi rolls at home is easy, you just need a few ingredients like tuna, cucumber, nori, and short grain rice.
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Yellowtail Roll
Ingredients
- 1 ½ cup sushi rice (cooked and seasoned)
- 3.3 oz sashimi-grade yellowtail
- 1 sheet nori (dried laver seaweed) (cut in half crosswise)
- 3 Tbsp green onions/scallions (chopped)
For Tezu (vinegared finger-dipping water):
- ¼ cup water
- 2 tsp rice vinegar (unseasoned)
Instructions
- Gather all the ingredients.
- Cut the yellowtail into ¼ inch (6 mm) cubes and chop into smaller pieces.
- 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.
- Place half of the chopped yellowtail at the bottom end of the nori sheet.
- 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.
- 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.
To Store
- It's best to enjoy sushi rolls on the same day. Rice gets hard and dry in the refrigerator. Therefore, if you really want to keep sushi rolls in the refrigerator, my recommendation is to cover them with plastic and then with a thick kitchen towel, so the rice will stay cool and safe, but not become cold.
Nutrition
Our Recommendations for Buying Sashimi Online
When we have a sudden craving for sashimi we usually buy from our local Japanese supermarkets. If you don't have a reliable shop to purchase quality sashimi nearby, we would recommend buying from Catalina Offshore online.
They've been in business for over forty years and all the sashimi products we've tried from them are outstanding. Use J1COOK20 for 10% discount. Disclosure: We earn a small percentage commission from your purchase of products linked to Catalina Offshore.
