Yellowtail Scallion Roll
A clean and simple sushi roll made with buttery slices of sushi-grade yellowtail (hamachi) paired with crisp fresh scallions. The richness of the fish is balanced by the bright onion flavor of the scallions, all wrapped inside seasoned sushi rice and nori. This roll is common in traditional sushi bars because it highlights the natural flavor and texture of the fish without heavy sauces.
- Total time
- 30 min
- Servings
- 2
- Calories
- 315
- Protein
- 18g
Ingredients
- 1 cup sushi rice, uncooked short-grain
- 1.25 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 2 nori sheets
- 5 oz sushi-grade yellowtail (hamachi), sliced into thin strips
- 3 stalks green onions, thinly sliced lengthwise
- 1 tsp sesame seeds (optional)
- 2 tbsp soy sauce (optional)
- 2 tbsp pickled ginger (optional)
- 1 tsp wasabi (optional)
Instructions
- 1
Rinse the sushi rice thoroughly under cold running water until the water runs mostly clear. This removes extra starch and keeps the rice from becoming gummy.
- 2
Combine the rinsed rice with 1 1/4 cups of water in a pot or rice cooker. Cook for about 15 minutes until the rice is tender and the water is absorbed.
- 3
Transfer the hot rice into a bowl and gently mix in rice vinegar, sugar, and salt. Fold carefully so the grains stay intact. Let the rice cool until warm but not hot.
- 4
Place a bamboo sushi mat on a flat work surface and lay one sheet of nori on top with the shiny side facing down.
- 5
Moisten your hands lightly with water and spread a thin even layer of sushi rice across the nori sheet, leaving about one inch uncovered at the top edge.
- 6
Arrange several slices of yellowtail horizontally across the center of the rice.
- 7
Add a small handful of sliced scallions on top of the fish.
- 8
Lift the edge of the bamboo mat and roll the sushi away from you while applying gentle pressure to keep the roll tight and even.
- 9
Press the exposed strip of nori against the rice to seal the roll.
- 10
Using a sharp knife dipped in water, slice the roll into 6–8 equal pieces. Wipe the knife between cuts for clean slices.
- 11
Sprinkle sesame seeds on top if desired and serve with soy sauce, pickled ginger, and wasabi.
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