Nov 20, 2013 Nami 75 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

Print RecipeJump To Recipe

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.

MY LATEST RECIPES

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!

Yellowtail Roll

5 from 1 vote

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.

Pin2K

Share28

If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, Twitter!

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

You may also enjoy these recipes

Japanese Potato Salad ポテトサラダ

Kimchi Fried Rice

Pickled Ginger (Sushi Ginger/Gari) | Easy Japanese Recipes at JustOneCookbook.com

Pickled Ginger 新生姜の甘酢漬け (ガリ)

Hot Tofu (Yudofu) 湯豆腐