Yellowtail Roll (Negihama Maki) ネギハマ巻き

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

Prep Time

30 mins

Total Time

30 mins

 

Easy yellowtail roll (Negihama Maki) recipe. Here, tender diced yellowtail sashimi with green onion wrapped with rice and nori.

Course: Main Course

Cuisine: Japanese

Keyword: hamachi, negihama maki, sushi roll

Servings: 2 Yellowtail Rolls

Author: Nami

Ingredients

• 1½ cup sushi rice (cooked and seasoned)
• 3.3 oz sashimi grade yellowtail (3.3 oz = 93 g)
• 1 sheet nori (seaweed) (cut in half crosswise)
• 3 Tbsp green onions/scallions (chopped)
• Soy sauce
• Wasabi
• pickled red ginger (beni shoga or kizami beni shoga)

Tezu (vinegared hand-dipping water):

• 2 tsp rice vinegar
• ¼ cup water

Instructions

1. Gather all the ingredients.

   
2. Cut the yellowtail into 1/4 inch cubes and chop into smaller pieces.
   
   
3. Lay a sheet of nori, shiny side down, on the plastic covered bamboo mat. Wet your fingers in tezu and spread 3/4 cup of the rice evenly onto nori sheet.
   
   
4. Place half of the chopped yellowtail at the bottom end of the nori sheet.
   
   
5. 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.
   
   
6. 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.
   
   

Recipe Notes

Cover the sushi rice and the completed rolls with a damp cloth at all time to prevent drying.

 

Equipment you will need:

• Bamboo mat, covered with plastic wrap

 

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.