Dairy-Free Yellowtail Roll

Delight your taste buds with this elegant and completely dairy-free Yellowtail Roll, a sushi lover's dream that features the buttery richness of fresh, sashimi-grade yellowtail (hamachi) paired with crisp cucumber and creamy avocado. This recipe guides you step-by-step to creating restaurant-quality sushi rolls at home, from perfectly seasoned sushi rice to mastering the art of rolling with nori sheets. With just 30 minutes of prep time, it's a fantastic choice for an impressive dinner for two. Whether you serve it with soy sauce, zingy pickled ginger, or a touch of wasabi, this beautifully balanced dish is as healthy as it is delicious. Perfect for sushi enthusiasts seeking a dairy-free and customizable option, these rolls bring authentic Japanese flavors right to your table.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 4 ounces Yellowtail sashimi-grade fish (hamachi)
• 0.5 Cucumber
• 0.5 Avocado
• 2 Nori (seaweed sheets)
• 2 tablespoons Soy sauce (for serving, optional)
• 2 tablespoons Pickled ginger (for serving, optional)
• 1 teaspoon Wasabi (optional)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed sushi rice and water in a medium pot with a lid. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the rice is fully cooked and water is absorbed. Remove from heat and let it sit with the lid on for 10 minutes.

Step 3

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice while it's still warm, using a wooden spoon or rice paddle. Allow the rice to cool to room temperature.

Step 4

Prepare the cucumber and avocado. Peel the cucumber, remove the seeds, and slice it into thin matchstick-sized strips. Slice the avocado into thin strips as well.

Step 5

Using a sharp knife, slice the yellowtail into thin, even strips, about 1/4 inch thick.

Step 6

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking. Lay one sheet of nori on the mat, rough side facing upwards.

Step 7

Wet your hands with a small amount of water to prevent the rice from sticking, and evenly spread half the prepared sushi rice over the nori, leaving about 1 inch of space at the top edge to seal the roll.

Step 8

Lay strips of yellowtail, cucumber, and avocado horizontally across the center of the rice.

Step 9

Using the bamboo mat, carefully roll the nori from the bottom edge, applying gentle pressure to form a tight cylinder. Use water to seal the edge of the nori.

Step 10

Repeat the process with the second nori sheet and the remaining ingredients.

Step 11

Using a sharp knife dipped in water to prevent sticking, cut each roll into 6-8 pieces.

Step 12

Serve the yellowtail rolls with soy sauce, pickled ginger, and wasabi on the side, if desired.

Nutrition Facts

Serving size	(858.4g)

Amount per serving	% Daily Value*
Calories	699.7

Total Fat 17.7g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 62.4mg	0%
Sodium 3554.9mg	0%
Total Carbohydrate 93.1g	0%
Dietary Fiber 7.9g	0%
Total Sugars 16.1g
Protein 37.7g	0%

Vitamin D 226.8IU	0%
Calcium 108.5mg	0%
Iron 3.8mg	0%
Potassium 1206.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.3%

Protein: 22.1%

Carbs: 54.6%