Yellowtail Roll (Negihama Maki)

Yellowtail Roll Ingredients

These are the simple ingredients you'll need for this delicious recipe:

Cooking Details

Here are the cooking details for this recipe:

Prep Time Cook Time Servings
30 mins 30 mins 3

Instructions

Follow these steps to whip up a good meal!

  1. Cut 3.3 oz sashimi-grade yellowtail into ¼-inch (6-mm) cube. Chop into smaller pieces.
  2. Finely chop 3 Tbsp green onions/scallions.
  3. Cut your 1 sheet nori (dried laver seaweed) in half crosswise.
  4. Lay ½ sheet nori, shiny side down, on the plastic-covered bamboo mat.
  5. Spread ¾ cup (110 g) of the rice evenly onto the nori sheet.
  6. Divide the chopped yellowtail and spread one portion on the sushi rice across the nori sheet.
  7. Divide the chopped green onions and spread one portion alongside the yellowtail.
  8. Lift up the mat and nori while holding the fillings with your fingers. Roll it into a tight cylinder.
  9. Lift the edge of the bamboo mat and roll it forward while keeping gentle pressure on the mat.
  10. With a sharp knife, cut the roll in half crosswise. Cut each half into 3–4 sushi roll pieces.
  11. Clean the knife with a damp cloth every few slices.
  12. Serve the sushi with wasabi and soy sauce on the side.
Picture of Yellowtail Roll