Sushi with Spicy Yellowtail

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Sushi with Spicy Yellowtail
  1. Rinse rice under cold running water until water runs clear.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Cook’s Notes:

Making sushi is pretty easy and straight forward. I recommend watching some sushi DIYs on YouTube(R) to get the hang of the process.
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One nice thing about sushi is that you can customize it to whatever your likings are. If you want to use salmon instead of yellowtail, go for it. Use sushi-grade fish for this.

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