Spicy Yellowtail Sushi Roll

Skip takeout and make these spicy yellowtail sushi rolls at home, topped with flying fish roe and rolled with fresh cucumber — your guests or family will be impressed.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 542 Calories

Ingredients

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

Recipe Instructions

Step 1

Rinse rice under cold running water until water runs clear.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.