Spicy Yellowtail Sushi Roll Recipes

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 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.