Nov 20, 2013 73 Comments

Yellowtail Roll (Negihama Maki) ネギハマ巻き

Name: Yellowtail Roll
Prep time: 30 min
Total time: 30 min
Yield: 2 Yellowtail Rolls
Ingredients: 1½ cup sushi rice (Recipe); 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; 2 tsp rice vinegar; ¼ cup water

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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!

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!

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As always, thank you so much for reading!

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Yellowtail Roll

Prep Time

30 mins

Total Time

30 mins

Course: Main Course

Servings: 2 Yellowtail Rolls

Ingredients

1½ cup sushi rice (Recipe)
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

Tezu (vinegared hand-dipping water):

2 tsp rice vinegar
¼ cup water

Instructions

Gather all the ingredients.
Cut the yellowtail into 1/4 inch 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 3/4 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.

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.

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Filed Under: Recipes Tagged With: hamachi, salmon, sashimi, sushi, tuna, yellowtailRecipe type: 30 Minutes or Less, Appetizer, Dinner, Easy, Lunch, Main Dish, One-Dish Meal, Party Food, Rice & Donburi, Rice & Grains, Seafood, Sushi & Sashimi

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