1. Recipes

How to Make Spicy Yellowtail Sushi Roll - A Step-by-Step Guide

For sushi lovers who enjoy a bit of heat, the Spicy Yellowtail Sushi Roll is the perfect dish to try. This traditional Japanese dish gets a kick from the spicy mayo and has a delicious balance of flavors from the yellowtail, avocado, and cucumber.

Yellowtail, also known as hamachi, is a type of fish commonly used in sushi. It has a rich, buttery flavor and a delicate texture that pairs perfectly with the spicy mayo in this roll. The addition of avocado and cucumber adds a refreshing e...

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Ingredients

  • 2 cups Japanese short-grain white rice
  • 3 cups water
  • 3 tablespoons rice vinegar
  • 2 ½ tablespoons white sugar
  • 4 sheets nori (dry seaweed)
  • 4 ounces yellowtail flounder
  • ¼ cup Japanese mayonnaise (such as Kewpie®)
  • 1 tablespoon Sriracha sauce
  • ¼ medium cucumber, peeled and julienned
  • 2 tablespoons tobiko (flying fish roe)

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 35 mins
  • Total Time: 1 hr 20 mins
  • Servings: 4
  • Yield: 4 sushi rolls

  • Rinse rice under cold running water until water runs clear.
  • Combine rice and water in a large saucepan and bring to a boil. Lower heat to a simmer and cook for 10 minutes. Turn off heat and let rice sit without opening the lid for 20 minutes; the remaining steam continues to cook the rice.
  • Combine rice vinegar and sugar; stir until mostly dissolved. Once rice has finished steaming, fold in vinegar-sugar mixture. Let rice cool, 15 to 20 minutes.
  • Place one sheet of nori on a work surface with the shiny side down. Place 1/4 of the rice on the nori and spread it around evenly from edge to edge, about 1/4-inch thick. Flip nori over on top of a plastic-covered rolling mat. Repeat with remaining nori and rice.
  • Chop yellowtail into 1/4-inch cubes. Combine yellowtail, mayonnaise, and Sriracha in a bowl. Place 1/4 of the mixture, along with 1/4 of the cucumber, in a line along one of the short sides of the nori. Roll the mixture inside the nori using the rolling mat. Press roll tightly to form a uniform log. Spread 1/2 tablespoon tobiko in a long thin line across the top of each roll. Press rolls with rolling mat.
  • Cover rolls with plastic wrap and press with the rolling mat again. Using a very sharp, wet, clean knife, cut each roll into 8 even pieces. Remove plastic wrap, plate, and serve.

    • Nutrition

    542 cal.

    • Total Fat: 13g
    • Saturated Fat: 2g
    • Cholesterol: 47mg
    • Sodium: 262mg
    • Total Carbohydrate: 89g
    • Dietary Fiber: 3g
    • Total Sugars: 9g
    • Protein: 15g
    • Vitamin C: 4mg
    • Calcium: 21mg
    • Iron: 5mg
    • Potassium: 241mg

    Categories

    Japanese recipes
    Sushi recipes
    Seafood recipes
    Spicy recipes
    Roll recipes