Yellowtail Roll

Dive into the art of sushi-making with this exquisite Yellowtail Roll recipe, a true celebration of fresh, vibrant flavors. Perfectly seasoned sushi rice provides the foundation for tender slices of buttery yellowtail, creamy avocado, and crisp cucumber, all wrapped in a delicate sheet of nori. This recipe guides you step-by-step, from crafting the ideal vinegared rice to mastering the rolling technique using a bamboo mat, ensuring your sushi is as beautiful as it is delicious. With its balance of savory, creamy, and refreshing notes, this homemade Yellowtail Roll is a show-stopping dish that's perfect for sushi nights, elegant appetizers, or any occasion that calls for a touch of Japanese-inspired sophistication. Pair it with soy sauce, pickled ginger, and a dab of wasabi for the ultimate dining experience.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 4 ounces yellowtail fillet
• 0.5 avocado
• 0.25 cucumber
• 2 nori sheets
• 1 tablespoon soy sauce
• 1 tablespoon pickled ginger
• 1 teaspoon wasabi

Directions

Step 1

Rinse 1 cup of sushi rice in a fine-mesh sieve under cold running water until the water runs clear. Drain well.

Step 2

In a small saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 18 minutes, or until the rice is tender and water is absorbed.

Step 4

Remove the rice from the heat and let it sit, covered, for an additional 10 minutes.

Step 5

In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until the sugar dissolves.

Step 6

Transfer the cooked rice to a large bowl and gradually fold in the vinegar mixture using a spatula or wooden spoon. Allow the rice to cool to room temperature.

Step 7

Slice the 4-ounce yellowtail fillet into thin strips, about 1/4 inch thick.

Step 8

Peel and pit the half avocado, then cut it into thin slices.

Step 9

Peel the cucumber and cut it into thin strips, roughly the length of the avocado slices.

Step 10

Place a bamboo sushi mat on a clean surface and lay a sheet of nori, shiny side down, on the mat.

Step 11

Wet your hands to prevent rice from sticking. Take half of the prepared sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

Step 12

Arrange half of the yellowtail, avocado slices, and cucumber strips in a line along the bottom edge of the rice.

Step 13

Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight cylinder. Moisten the exposed edge of the nori with a little water to seal the roll.

Step 14

Repeat the process to make the second roll.

Step 15

With a sharp knife that's been lightly moistened with water, cut each roll into 6-8 pieces.

Step 16

Serve the yellowtail rolls with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	802.3 grams (802.3g)

Amount per serving	% Daily Value*
Calories	654

Total Fat 17.60g	23%
Saturated Fat 3.50g	18%
Polyunsaturated Fat 1.40g
Cholesterol 62mg	21%
Sodium 2009mg	87%
Total Carbohydrate 86.20g	31%
Dietary Fiber 7.90g	28%
Total Sugars 14.30g
Protein 38.30g	77%

Vitamin D 227IU	1134%
Calcium 84mg	6%
Iron 3mg	16%
Potassium 1115mg	24%

*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: 24.1%

Protein: 23.3%

Carbs: 52.5%