The spicy yellowtail roll is a modern Japanese-fusion appetizer featuring fresh yellowtail (hamachi) sashimi wrapped with spicy mayonnaise and scallions in a layer of sushi rice and nori seaweed. It combines the elegant simplicity of high-quality sashimi with the rich creaminess of a spicy mayo sauce; all wrapped up in easy-to-eat bite sizes.
Unlike nigiri or sashimi, the spicy yellowtail roll can be eaten by hand without chopsticks. I make it a perfect past appetizer for parties or game-day food when you want an impressive presentation without fussy eating. While the rolls look elaborate, the method is actually quite simple to DIY at home as long as you have access to fresh, sushi-grade fish.
Making spicy yellowtail rolls requires just a few specialty Asian ingredients that can be easily sourced at your local Asian market or online. Once you gather the supplies, the spicy yellowtail roll recipe comes together quickly with no cooking required. Mix up a quick Japanese mayo spiked with chili and green onions, spread onto seaweed wraps, top with vibrant hamachi slices, and roll it all up!
Read on for a complete guide to making professional-level spicy yellowtail rolls in your kitchen, including step-by-step instructions, ingredient tips, tricks for slicing perfect hamachi, and serving ideas to impress your guests. This versatile spicy yellowtail roll recipe also provides the foundation to create all types of creative inside-out sushi rolls beyond this classic.
If you enjoy the spicy yellowtail roll and are looking for similar flavors with a twist, check out our Spicy Salmon Crunch Roll recipe. This recipe provides a delightful variation with the richness of salmon and an added crunch that’s sure to impress.
Spicy Yellowtail Roll Recipe
Equipment
- Nonstick pan or rice cooker for cooking rice
- Small nonstick frying pan
- Wooden spoon or spatula
- Large mixing bowl
- Rolling mat for assembling sushi
- Sharp knife or mandoline for slicing fish very thin
- Serving platter
- Chopsticks for eating
Ingredients
Sushi Rice
- 2 cups uncooked short-grain white rice
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tbsps white sugar
- 1 3/4 tsp salt
Spicy Mayo
- 1/2 cup Kewpie or other Japanese mayonnaise
- 1 tbsp sriracha or chili garlic sauce
- 1 green onion finely chopped
Rolls
- 8 sheets of nori seaweed
- 1 lb sushi-grade yellowtail hamachi fish, very thinly sliced
- Black and white sesame seeds for garnish optional
- Pickled ginger for serving optional
- Soy sauce for serving optional
Instructions
- Cook, season, and cool sushi rice properly so it sticks together well
- Slice yellowtail paper-thin against the grain for pretty long pieces
- Spread a very thin, even layer of rice, leaving room at the top to seal
- Spoon just enough spicy mayo down the center without overfilling
- Roll up tight but gently to avoid tearing the Nori
- Chill completed rolls before slicing for clean cuts
- Serve cool within a couple of hours
Notes
Procedure: How to Make Spicy Yellowtail Rolls
Prepare the Sushi Rice
- Rinse rice. Combine rinsed rice and water in a saucepan or rice cooker. Cook until tender. Transfer cooked rice to a large mixing bowl.
- In a small nonstick pan, heat vinegar, sugar, and salt, stirring frequently until sugar and salt dissolve. Pour the liquid mixture over the hot cooked rice.
- Gently mix the rice and vinegar mixture thoroughly using a wooden spoon or spatula in a slicing motion. As you mix, fan the rice to help it cool faster. Continue until the rice has cooled to room temperature.
- Once cooled, the rice is ready for assembling rolls.
Make the Spicy Mayo Sauce
In a small bowl, whisk together mayonnaise, sriracha sauce, and chopped green onions until thoroughly blended. Set aside.
Assemble the Spicy Yellowtail Rolls
- Fill a small ramekin with water to wet your hands lightly. Working one at a time on a bamboo rolling mat, place one sheet of Nori (dull side up) on the mat. Lightly spread 1⁄2-3⁄4 cup prepared sushi rice evenly over the Nori, leaving 1⁄2 inch uncovered on the top edge.
- Flip the nori sheet over so that the rice side is facing down on the mat and the Nori is facing up. Place 2-3 long slices of the sliced yellowtail down the center of the Nori. Spoon about 1 tablespoon of spicy mayo lengthwise down the center on top of the fish.
- To roll, use the mat to tightly wrap the Nori around the fillings to form an even tube-shaped roll. When rolled up, gently squeeze along the length of the roll to compact it further. Wet a sharp knife and slice the roll into 6-8 pieces. Repeat the process with the remaining ingredients to yield 8 rolls.
Plating and Serving
- Arrange sliced spicy yellowtail rolls decoratively on a serving platter, garnished with black and white sesame seeds if desired. Serve immediately with sides of pickled ginger, soy sauce, extra spicy mayo, lime wedges, etc.
- Enjoy the crunch of the cool cucumber and rice contrasting against the soft, buttery yellowtail and the kick of spicy mayo in each bite.
Tips and Tricks for Next-Level Spicy Yellowtail Rolls
- When buying yellowtail for sushi, fresher is always better. Look for translucent, clean cuts without discoloration. Sushi chefs slice with the grain to yield attractive long pieces. For home use, a mandoline helps achieve uniform thin slices.
- Chill the sliced fish while preparing the remaining ingredients.
- To amplify the spicy mayo’s kick, add an extra dollop of Sriracha. Or smash some pickled ginger and mix it right into the spicy sauce.
- For added texture, scatter toasted sesame seeds, crispy tempura bits, or even crushed chili chips into the spicy mayo as you spread onto the Nori.
- Get creative with fillings. Mix and match cuts of tuna, salmon, snapper, or other sushi fish. Try thin avocado instead of spicy mayo. Or stuff with snow crab, shrimp tempura, cucumber, etc.
- Use brown or black rice for extra visual appeal and nutty, earthy flavors. Just increase the water ratio when cooking.
FAQs
Can I prepare the sushi rice in advance?
Yes, you can make sushi rice 1-2 days ahead. Store it in an airtight container in the fridge, then gently stir in some rice vinegar when ready to use to refresh it.
What is a substitute for yellowtail that would work?
Salmon, tuna, snapper, or shrimp can all be substituted. Just adjust any seasonings to complement the different fish.
How long do the finished rolls last refrigerated?
Spicy yellowtail rolls taste best if consumed within 6 hours of assembling. The rice will harden if left longer.
Can I freeze the leftover hamachi for later use?
It’s not recommended to freeze previously thawed raw hamachi. Use any remaining fish within 2 days.
If Nori gets soft or chewy, what should I do?
Avoid over-wetting the rolls. Store fully cooked rolls for minimal moisture exposure. Crisp toasted Nori again by quickly waving over a gas flame right before serving if needed.
Conclusion
Mastering the spicy yellowtail roll may seem daunting to novice home sushi chefs. Still, the satisfaction of presenting these beautiful blooming spirals of ruby-hued fish at your next dinner party makes the effort worthwhile. While exotic and elegant, the components are easy to source with a little planning. It is well worth seeking out good quality hamachi and the right sushi rice to allow the fresh, clean flavors to shine.
The hands-on process of fanning steaming rice and spreading cool spicy mayo also has its meditative appeal. As with much of Japanese cuisine, the focus is brought to perfecting harmonious details one thoughtful step at a time. From properly balancing the sweet vinegar dressing to precisely slicing translucent hamachi, finding joy in each nuance is how to create not just food but an edible work of art bursting with flavor and visual impact.
Once the basic rolling skills click, experiment with all types of fillings, from pickled burdock root to mango to shredded pork shoulder. The only limit is what ingredients speak to you. Just take care to slice evenly and balance wet and dry ingredients. If you enjoy raw fish, always source the highest grade just to be safe.
However you choose to roll them, spicy yellowtail maki embodies Japanese inspiration and craft, meeting the modern California maki phenomenon. Offer your dinner guests a visa to travel from crunchy sesame seaweed wraps, transporting them across sweet vinegared sushi rice fields before climbing spicy mayo mountains to reach succulent hamachi valleys within. Adventure awaits with just one perfect bite!
Once you’ve mastered the spicy yellowtail roll, you might be interested in exploring more sushi varieties. Visit our complete sushi collection at Sushi Category for a range of recipes, from beginner-friendly to advanced sushi dishes.
