SPICY YELLOWTAIL SUSHI ROLL

Spicy Yellowtail Sushi Roll image

This spicy yellowtail roll with flying fish roe is a simple makizushi that has a little kick.

Provided by rentachik

Time 1h20m

Yield 4

Number Of Ingredients 10

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Ingredients

2 cups Japanese short-grain white rice
3 cups water
3 tablespoons rice vinegar
2 ½ tablespoons white sugar
4 sheets nori (dry seaweed)
4 ounces yellowtail flounder
¼ cup Japanese mayonnaise (such as Kewpie®)
1 tablespoon Sriracha sauce
¼ medium cucumber, peeled and julienned
2 tablespoons tobiko (flying fish roe)

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.

Nutrition Facts : Calories 542.4 calories, Carbohydrate 88.5 g, Cholesterol 46.8 mg, Fat 13.4 g, Fiber 3 g, Protein 14.9 g, SaturatedFat 2.2 g, Sodium 262.1 mg, Sugar 8.7 g