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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- 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 (beni shoga or kizami beni shoga)
- 2 tsp rice vinegar
- ¼ cup water
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.
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.
You’re such a pro, Nami. You make everything look easy even though it’s not! : ) Your family is super lucky!
Hi Nami
I am not very good in making sushi especially in rolling it up though it look easy. So usually I let my sister will make this for us. I’m having another look at your photos here and it starts to make my mouth watery already….
I love yellowtail as sashimi or in rolls.
Yum! Sushi for dinner!
このポストを見たら絶対お寿司食べたくなるね。
Simple, appetizing, tasty and fresh! Have not heard of yellowtail Down Under, but it may make its appearance under a different name here. But salmon and tuna we can certainly get 🙂 ! So glad your business is taking off as you have worked so hard to make it blossom!
Really? I wish I can ship yellowtail your way! 🙂 Yes, the site is going well. Thank you for your support, Eha! <3
I enjoy so many different sushi rolls ranging from simple to outrageous. These tools look great, Nami. I’d sure love to have a plate right now. I have gone out for sushi in a few months! Pinned and sharing!
Such a great sushi recipe! I love yellowtail, and this is simple enough even I could make this. 😉 Good stuff – thanks.
Yellowtail is my favorite fish, and this looks so good! I don’t know if my rolls will turn out as pretty as yours, though. You make it look so easy.
When Bobby and I get sushi we get three types: salmon, sweet white tuna and yellowtail! I love them all. Your rolls are simple and just perfect! Thanks!
This looks simply mouthwatering! You make it look so neat and simple as always Nami 🙂
I love snail mail (receiving and sending it!)…wow already that time of the year to start about writing Xmas cards?!!
I love the look of these yellowtail sushis. Very pretty as always. xx
What a great dish! The presentation is just superb 🙂
Hamachi is our absolute favorite sushi/sashimi! I must try my hand at making sushi roll again soon – maybe with your recipe for sticky rice, I’ll have better luck this time 🙂
Nami-san, this is a beautiful roll. You of course make everything look easy but even your quick and easy yellowtail rolls take practice. It is this time of the year that I miss Japan dearly and of course the foods. I have visited your website several times this week to get some dinner ideas and each time you always were there for me! Thanks for your simple home cooked recipes! Wishing you a super day. Take Care, BAM
Dear Nami, I am thrilled to read that your blog and your business is going so well! You are such a wonderful and enthusiastic person (I know although we have never actually met, yet) and it shows in each and every blog post! Your Yellowtail Rolls looks like perfection and incredibly delicious! Whishing you continued success in all your endeavours! Have a great week!
Andrea
I have to follow your tips and make my own sushi, sooner or later! Unfortunately my boyfriend doesn’t like raw fish, so I think I have to wait for a single night 😉
And congratulations, ’cause your business is doing so good!! YAY!
This sushi roll looks amazing Nami! Hehe, I always get hungry when I stop by because your food is always so pretty and like a work of art 🙂 So glad your site is doing well too and hope you have a great week!
I don’t think I can ever live without eating sushi, your version looks so appetising! As always. 😉
I’ve tried making maki at home before but yours just looks so much better!
Hi Nami, love hamachi very much, esp in sashimi form! Your sushi looks fantastic.
Hi! i just wanted to thank you for sharing your sushi recipes and how-to’s. My sister decided to make sushi with her boyfriend, but didn’t know how to get started, and I directed her to your helpful posts. She was so proud of the delicious outcome.
And glad to hear that FishforSushi is going well! =)
Hi Kimmi! Thank you so much for your feedback! I’m so happy to hear your sister enjoyed making sushi at home! 🙂 Thank you for referring my site to her and for your kind support for my sashimi shop! xoxo
Cant tell you how much I crave for these sushi rolls right now… looks so good… !!
I will have to substitute yellowtail 🙂 Love your recipes!
Nami – Yellowtail is one of my favorites for sushi! I just love the flavor. I haven’t made sushi at home in a while, but I will have to again soon. Thanks for the great tutorial!
This is such a beautiful sushi roll. Love your step by step directions too. 🙂
Hi Nami,
I would love to be invited to your house for dinner. Your food is just outstanding!
Delicious and neatly shaped.
Cheers,
Rosa
The yellowtail roll looks so good and beautiful. I am so happy for you things a re going well with the site too.
My husband would fall out of his chair if I made this!
I have seen these in the shop but they look terrible in comparison to your beautiful photos 😀
And thank you for the pictorial!
Cheers
CCU
P.S I seem to have lost around 1000 subscribers on my blog and I don’t know how, so if you were subscribed, could you resubscribe please? it would really help me out!
Oh, your yellowtail roll looks perfect!! Nami, I wish you were my neighbor and could give me lessons…and I’d be happy to taste test any of your amazing recipes 🙂
GORGEOUS. Mine never ever ever look this good.
Yum! You make sushi making look so effortless. But then again, what did I expect? 😉 For some reason, I hardly order yellowtail at restaurants. I need to venture out from my usual salmon, tuna, and eel.
Hi Nami, This yellowtail roll sushi looks great and yummy. Will give this a try. Thanks for sharing and have a wonderful day 🙂
My husband’s favorite!
lovely sushi rolls…and great step by step pics,thanks for sharing 🙂
I love sushi, but not used to eating raw fish except for salmon, so I’d go for salmon in this.
Your sushi looks fantastic, Nami! I am not very good in making sushi- not yet- but I am learning 🙂 I am so happy for you, that your business is blossoming, and wish it to grow and prosper!! Love these design letter sets <3
The stationery is adorable and the sushi is just beautiful! You are so talented, Nami!
oh yes with lots of wasabi.
Fantastic looking rolls, Nami! I wish I could taste yellowtail (I don’t think I ever did actually! I must check if it’s sold here). Congratulations for the development of your shop. You seem to have a huge success!
Your sushi looks great, as always:)
Nami, I love yellowtail so much (except that it’s so expensive 🙂 ). I am craving for these rolls right now!
Such a pretty roll, your sushi looks like art!
I love yellowtail! Haven’t try it in a roll yet. 🙂 Didn’t know about the tezu. I usually just wet my hands with cold water. Gotta try your trick the next time. Glad to learn something new. Have a lovely weekend.
I would suggest using a spoon to scrape the meat off of the filet going in the directions of the connective striations and remove some of the extra connective tissue. Then chop till creamy. Also I wouldn’t typically use blood line for negihama. Just how my itamae taught me.
Love your blog!! 🙂
Hi Aldon! Thank you so much for your advice! 🙂
Beautiful sushi and the pay it forward is a nice sentiment. GREG
Oohh! Looks delicious! I do have a question though. Is there a reason why you cut the yellowtail into small pieces?
Hi Stephanie! It’s usually chopped just like other rolls like Negitoro Roll etc. When you bite to it I think the texture is better when it’s chopped. 🙂
I don’t know if I’ll ever have the courage to make sushi at home but your explanation sure does make it simpler. The rolls look gorgeous.
I never had yellowtail before, wish to try out one day..
In our family we all love Maki and this one looks absolutely yummylicious!
Nami, must tell you my son who is a huge admirer of the Japanese culture and way of life , is studying now at the University Japanese and loves it 🙂
Hi Daniela! Aww so nice to hear your son enjoys learning about Japanese culture. Tell him I said “Nihongo Ganbatte!” 🙂
I love hamachi! And thanks for sharing the Fish for Sushi site. It’s great to find an online store that ships as an alternative to driving to SF! =)
Nami, this looks absolutely something that I could sit and enjoy! Fantastic instructions and of course the recipe is a winner as always. One more thing, I am drooling!
Also, Congrats to you and your team on the success of fish for sushi!
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 🙂
This is one of our favorites. We love Yellowtail Roll. Thanks for sharing the recipe. Have a wonderful Thanksgiving with your family, Nami!
I don’t think I ever heard of yellowtail before… I’ll have to go look it up. Does it actually have a “yellow” tail? I was secretly hoping the flesh would be bright yellow and was almost disappointed to see that it just looked like “normal” fish. Of course deep down I know the flesh won’t be bright yellow, but the name is so colourful, haha! 😀
That is a nice looking fresh fish you got there, now I am craving for some sushi.
wow, beautifull rolled sushi…..
i like it even more if you spiced up a little bit the yellow tail!
seing this post made memissed my lost sushi mat even more T_T
In some way, making rolls looks like easy, you know, just roll it…but I learned is not so easy for the first you time try, I think we only need practice…!!!
I am a big fan of sushi rolls.. Being a vegetarian, I have a very limited options though.. Yours look delicious 🙂 perfectly rolled ..
Hi Nami! I hope you had a wonderful Thanksgiving! I absolutely love this roll. Himachi is easily one of our favorites!!! I’m definitely saving this one for when we have sushi night again. 🙂
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. 🙂