Yellowtail Hand Roll

Transform your sushi night with these flavorful and easy-to-make Yellowtail Hand Rolls, a perfect balance of simplicity and sophistication. Featuring tender, sushi-grade yellowtail (hamachi) marinated in soy sauce and a hint of wasabi, these hand rolls are wrapped in crisp nori with perfectly seasoned sushi rice, pickled ginger, and a sprinkle of fresh scallions. The optional sesame seeds add a nutty crunch, while the cone-shaped design makes them ideal for casual dining or impressing guests. Ready in under 40 minutes, these hand rolls are a fantastic way to bring authentic Japanese flavors into your kitchen. Perfect for sushi enthusiasts, dinner parties, or a light, healthy meal!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 4 ounces Yellowtail (hamachi), sushi-grade
• 2 tablespoons Soy sauce
• 1 teaspoon Wasabi paste
• 4 sheets Nori sheets
• 2 tablespoons Gari (pickled ginger)
• 2 tablespoons Scallions, thinly sliced
• 1 tablespoon Sesame seeds (optional)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to your rice cooker's instructions or bring to a boil, then simmer on low heat, covered, for about 18 minutes. Let it stand for 10 minutes after cooking.

Step 3

In a small saucepan, gently heat the rice vinegar, sugar, and salt over low heat until dissolved. Remove from heat and let cool.

Step 4

Transfer the cooked rice to a large bowl and gradually fold in the vinegar mixture while fanning and tossing the rice with a wooden spoon to cool it quickly and evenly. Cover with a damp cloth and set aside.

Step 5

Slice the sushi-grade yellowtail into thin strips, approximately 1/4 inches thick.

Step 6

In a small bowl, mix the sliced yellowtail with soy sauce and wasabi paste, coating the fish evenly.

Step 7

Cut each nori sheet in half to create 4 rectangles.

Step 8

Place one half-sheet of nori glossy side down on a bamboo mat or a flat surface. Wet your fingers and spread a thin layer of sushi rice over half of the nori sheet, leaving about an inch at the top for sealing.

Step 9

Arrange a few strips of yellowtail diagonally across the rice, and add a slice of pickled ginger, a sprinkle of scallions, and a pinch of sesame seeds if desired.

Step 10

To form the hand roll, lift the bottom left corner of the nori sheet and gently fold it over the filling to create a cone shape. Continue rolling to form a tight cone.

Step 11

Repeat the process with the remaining ingredients and nori sheets.

Step 12

Serve immediately with additional soy sauce and wasabi on the side for dipping.

Nutrition Facts

Serving size	737.3 grams (737.3g)

Amount per serving	% Daily Value*
Calories	622

Total Fat 11.90g	15%
Saturated Fat 2.60g	13%
Polyunsaturated Fat 0.20g
Cholesterol 62mg	21%
Sodium 2825mg	123%
Total Carbohydrate 87.50g	32%
Dietary Fiber 5.00g	18%
Total Sugars 15.70g
Protein 38.40g	77%

Vitamin D 0IU	0%
Calcium 169mg	13%
Iron 5mg	25%
Potassium 929mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.5%

Protein: 25.2%

Carbs: 57.3%