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.
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!
It’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!
For Tezu (vinegared finger-dipping water):
- ¼ cup water
- 2 tsp rice vinegar
- 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.
- 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.