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 (seaweed) (cut in half crosswise)
- 3 Tbsp green onions/scallions (chopped)
For Tezu (vinegared finger-dipping water):
- ¼ cup water
- 2 tsp rice vinegar
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.
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!!!
Hi Tak! Thank you so much for your kind words and for referring my blog to your friends! I can’t thank you enough. xoxo 🙂
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.
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. 🙂
Hello! I just discovered this website and these amazing sushi recipes! My only question- where or how do you find Sashimi/ Sushi grade fish?! I want to expand my horizons with sushi but I don’t know where to get the fish that is appropriate to eat in sushi. Thanks!
Hi Gretchen! I’m not sure where you live, but I live in San Francisco (Peninsula) and there are a couple of Japanese grocery stores and they all sell sashimi-grade fish at the store. They are different from those you can cook. So my first advice would be to find a Japanese grocery store that expats go… and if you don’t have one nearby, MAYBE Korean and Asian grocery stores may carry it…. but I’m never tried so I can’t speak too much about it. Lastly, in the US you can find so many online frozen sashimi vendors. So you can research a bit about it. 🙂
Hi Nami,
How much water should I add for 2 ricecooker cup of rice? I’m cooking them using ricecooker
Hi Ivonne! Please follow this recipe to make rice. 🙂
https://www.justonecookbook.com/how-to-make-rice/