Spicy Yellowtail Sushi Roll

Skip takeout and make this spicy yellowtail sushi rolls recipe, topped with flying fish roe and rolled with fresh cucumber — everyone 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 it runs clear.

Step 2

Bring water and rice to a boil in a large saucepan. Reduce heat to a simmer; simmer for 10 minutes. Turn off heat, let rice sit without opening the lid for 20 minutes; the remaining steam continues to cook the rice.

Step 3

Stir rice wine vinegar and sugar together in a small bowl until sugar mostly dissolved; stir into rice. Cool rice, 15 to 20 minutes.

Step 4

Chop yellowtail into 1/4-inch cubes; add to a bowl. Stir in mayonnaise and Sriracha; set aside. Cover a bamboo sushi rolling mat with plastic wrap; set aside.

Step 5

Lay 1 nori sheet on a work surface, shiny-side down. Place 1/4 rice on nori, spread evenly from edge to edge, about 1/4-inch thick. Flip nori onto the prepared plastic-covered mat. Place 1/4 each yellowtail mixture and cucumber in a line along one short edge.

Step 6

Roll rice and nori sheet around filling, using the bamboo mat to help. Press roll tightly to form a uniform log. Spread 1/2 tablespoon tobiko in a long thin line across top of roll. Press roll with bamboo mat. Repeat with remaining nori sheets, rice, yellowtail mixture, cucumber, and tobiko.

Step 7

Cover rolls with plastic wrap; press again with bamboo mat. Slice each roll into 8 pieces using a very sharp, wet, clean knife. Remove plastic wrap before serving.