Spicy Yellowtail Sushi Roll Recipes

SPICY SUSHI ROLL

Steps:

• Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
• Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.

RECIPE FOR SPICY YELLOWTAIL MAKI SUSHI ROLL (NEGI HAMACHI)

Steps:

• Slice hamachi into thin sashimi slices so that they will arrange to cover the upper outer surface of the sushi roll. About 3-4 slices depend on your hamachi block size.
• Mince the remain hamachi finely but do not ground so that you still have a bit of texture.
• Finely chop the green part of green onion/scallion.
• In a small bowl, combine diced hamachi, scallion, Sriracha sauce, and 1/2 Tbsp spicy mayo.
• Cut mini cucumber into thin strips.
• You will need a plastic wrap (to help hold/shape this roll plus avoid sticking) and a small cup of vinegar + water to moist your hand in between.
• Lay a 1/2 sheet of nori on top on the plastic wrap, texture side up.
• Spread and knead 1/2 cup of sushi rice onto nori. Do not mush the rice.
• Flip the nori over, so that the rice layer directly on plastic wrap.
• Spoon negi hamachi (spicy yellowtail mixture above) on the nori.
• Arrange cucumber onto negi hamachi.
• With the help of a towel, lift rice/nori up to cover the ingredients, lightly press and hold for a second to shape then roll.
• Keep rolling till the end, hold and shape.
• Now carefully open the plastic wrap to reveal the roll.
• Drip a small straight line of spicy mayo on top the roll for extra flavor and adhere the fish.
• (optional) Dab/drip some wasabi next to the line of spicy mayo.
• Arrange the sliced hamachi on to cover top of the roll.
• Tuck and wrap the plastic wrap. Lightly press and hold for a couple seconds.
• Keep a damp towel to wipe clean your knife in between, cut the sushi roll into pieces while plastic wrap still on.
• Carefully unwrap each piece and arrange onto serving plate.
• Enjoy

SPICY TUNA ROLL - SUSHI

Steps:

• Place the sheet of seaweed on your working space.
• Take the sushi rice and place on top of the sheet, working it's way down to cover the whole sheet. (NOTE: it is easier to work with sushi rice if your hands are wet).
• Mix all the rest of your ingredients together, along with the Spicy Sauce.
• Flip your seaweed sheet with the sushi rice on it sushi rice down.
• Place the tuna mixed with the other ingredients in the center of the seaweed.
• Roll the seaweed sheet up and around the tuna and then take a bamboo sheet and make sure the roll is compacted and shaped.
• Cut the roll into 4, 6 or 8 pieces.
• Serve with the ginger, wasabi and soy sauce if desired.
• Enjoy!

SPICY YELLOWTAIL SUSHI ROLL

Steps:

• 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.