Yellowtail (hamachi) and Scallion Roll Recipe[featured image]
This is my favorite roll in the world, the buttery yellowtail is perfectly complimented by the scallion. While many restaurants mince the leftover yellowtail that remains when they slice a fillet for nigiri sushi or sashimi, I prefer the texture of a solid hunk of fish (an issue I address in my blog entry, When Sushi is More than Sushi). This roll is the best example I can think of that shows how a seemingly minor addition can make a world of difference. Yellowtail, or Hamachi in Japanese, is a magical fish that is almost like eating a stick of butter that is good for your heart.
- 1/4 cup sushi rice
- 1 sheet of nori (dried seaweed sheets)
- 1.5 oz yellowtail (hamachi), sliced into strips or minced if you prefer
- a few chopped pieces of scallion (green onion)
- Place one sheet of nori on your bamboo mat, with the shiny side facing down.
- Gently cover the nori with your prepared sushi rice, keeping the far side of the nori sheet free of rice for a width of about an inch and a half.
- Arrange the yellowtail across the middle section of the rice, either as slices or as a row of minced fish.
- Sprinkle the chopped scallion across the fish. You don’t need much to still impart enough flavor.
- Start folding up the roll, keeping a careful eye in the ingredients as you work the roll. As you roll up to the top, tighten the roll by pressing down on your mat forming a somewhat square shape.
- Slice the roll in half, arrange the two halves together, and make three more slices (four if you think you can fit them) and you will have a six to eight piece roll. This is not a particularly thick roll and with practice, will easily produce 8 pieces.
- Enjoy your hamachi maki (yellowtail roll)!
Makes 1 roll
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