High Protein Yellowtail Roll
Indulge in the ultimate sushi experience with this High Protein Yellowtail Roll, a fresh and flavorful recipe that's both wholesome and satisfying. Featuring buttery slices of premium sushi-grade yellowtail, crisp cucumber, and creamy avocado, this roll strikes the perfect balance of textures and flavors. Wrapped in delicate nori and complemented by perfectly seasoned sushi rice, it delivers a protein-packed punch in every bite. This recipe is an excellent choice for at-home sushi-making enthusiasts, offering step-by-step instructions for crafting restaurant-quality rolls in just 45 minutes. Ideal as a light dinner or appetizer, these vibrant yellowtail rolls pair beautifully with soy sauce, wasabi, and pickled ginger for an authentic Japanese-inspired feast. Whether you're a sushi lover or simply looking for a nutritious, high-protein dish, this recipe is sure to impress!
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Ingredients
- 150 grams Yellowtail fillet (high-quality, sushi-grade, raw)
- 1 cup Sushi rice (short-grain Japanese rice)
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 2 sheets Nori sheets (seaweed)
- 0.5 piece Cucumber
- 0.5 piece Avocado
- 2 tablespoons Soy sauce (optional, for dipping)
- 1 teaspoon Wasabi (optional)
- 10 grams Pickled ginger (optional, for serving)
- 1 teaspoon Sesame seeds (optional, for garnish)
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Step 2
Combine the rinsed rice and water in a rice cooker or pot. Cook according to the instructions for your rice cooker or simmer on low heat for about 18 minutes if using a pot. Let it rest for 10 minutes after cooking.
Step 3
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice with a wooden spoon or rice paddle while it is still warm. Allow the rice to cool to room temperature, covering it with a damp cloth to prevent it from drying out.
Step 4
Peel and slice the cucumber into matchstick-sized strips. Do the same for the avocado, ensuring you remove the pit and skin.
Step 5
Slice the sushi-grade raw yellowtail fillet into thin, even slices, about 1 cm thick, ensuring they’ll fit well in the roll.
Step 6
Place a sheet of nori shiny side down on a bamboo sushi mat. Spread an even layer of prepared sushi rice over the nori, leaving about 1 inch of space at the top edge for sealing.
Step 7
Lay a few slices of yellowtail, cucumber, and avocado horizontally across the center of the rice-covered nori sheet.
Step 8
Use the bamboo mat to carefully roll the nori up and over the filling. Apply gentle, even pressure to compact the roll as you go. Use a bit of water to seal the edge of the nori sheet.
Step 9
Use a sharp knife to cut the roll into 6-8 even pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.
Step 10
Repeat the process with the second sheet of nori and remaining ingredients.
Step 11
Optional: Sprinkle sesame seeds over the cut rolls for added flavor and texture.
Step 12
Serve with soy sauce, wasabi, and pickled ginger on the side for dipping or garnish.
Nutrition Facts
| Serving size | (966.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 715.7 |
| Total Fat 20.9g | 0% |
| Saturated Fat 4.1g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 82.5mg | 0% |
| Sodium 3498.1mg | 0% |
| Total Carbohydrate 82.8g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 8.4g | |
| Protein 46.6g | 0% |
| Vitamin D 300IU | 0% |
| Calcium 141.4mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 1458.3mg | 0% |
Source of Calories