This spicy yellowtail roll with flying fish roe is a simple makizushi that has a little kick.
Ingredients
- Japanese short-grain white rice: 2 cups
- water: 3 cups
- rice vinegar: 3 Tbsp
- ½ tablespoons white sugar: 2 piece
- sheets nori (dry seaweed): 4 piece
- ounces yellowtail flounder: 4 piece
- Japanese mayonnaise (such as Kewpie®): 0.25 cup
- sriracha sauce: 1 Tbsp
- medium cucumber, peeled and: 0.25 piece (julienned)
- tobiko (flying fish roe): 2 Tbsp
Metric Conversion
Stages of cooking
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Rinse rice under cold running water until water runs clear.
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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.
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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.
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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.
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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.
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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.
