Yellowtail Sushi Roll (White Tekkamaki)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the sushi vinegar by combining rice vinegar, salt, and sugar together. Mix well; complete dissolution is not necessary at this stage.
   ▶ ≈0:19
2. 2
   Place freshly cooked, hot rice in a bowl. Pour the thoroughly mixed sushi vinegar over it while the rice is still hot so it absorbs the vinegar well.
   ▶ ≈0:34
3. 3
   Use a rice paddle with quick slashing motions to distribute the vinegar evenly throughout the rice, preventing it from becoming sticky.
   ▶ ≈0:48
4. 4
   Use a fan to cool the rice and remove excess moisture, giving it a glossy texture.
   ▶ ≈1:17
5. 5
   Gather the sushi rice from the paddle and bowl edges using a tightly squeezed, damp kitchen cloth. Cover the rice with the damp cloth to prevent drying.
   ▶ ≈1:33
6. 6
   Prepare sashimi-grade yellowtail. Thoroughly remove excess moisture using paper towels.
   ▶ ≈1:48
7. 7
   Trim the left and right sides of the yellowtail to match the nori width. Slice lengthwise into strips approximately 21cm long and 5mm thick.
   ▶ ≈2:01
8. 8
   Transfer the yellowtail to a tray, add a little soy sauce and wasabi to taste, and coat evenly with the seasoning.
   ▶ ≈2:57
9. 9
   Place the bamboo sushi mat with the smooth side facing up and cotton strings at the top. Position the toasted nori with its shiny, smooth side facing down on the mat.
   ▶ ≈3:14
10. 10
    Divide half the sushi rice into portions and place on the rough side of the nori. Starting about 2cm from the top, spread each portion of rice horizontally, maintaining even thickness. Moisten hands with vinegar water (tezu) to prevent sticking.
    ▶ ≈3:43
11. 11
    Ensure the nori is covered with an even layer of rice except for the top 2cm. Place two shiso leaves slightly below the center of the rice.
    ▶ ≈4:42
12. 12
    Blot excess soy sauce from the yellowtail with paper towels. Arrange it on top of the shiso leaves: place thin pieces first, then two wider pieces on top of each other, followed by the final thin piece to facilitate rolling into a round shape.
    ▶ ≈4:56
13. 13
    Cover the top of the yellowtail with two shiso leaves.
    ▶ ≈5:39
14. 14
    Lift the bottom edge of the sushi mat with your thumbs while holding the yellowtail in place with your other fingers. Wrap tightly around. Pull toward yourself, partially remove the mat to check the shape, then tighten again. Continue rolling until the nori end is at the bottom of the roll.
    ▶ ≈5:51
15. 15
    Lightly press the sides of the sushi roll to keep them tight, then remove the bamboo mat.
    ▶ ≈6:25
16. 16
    Lightly moisten the knife blade with a damp cloth. Cut off the yellowtail protruding from both sides.
    ▶ ≈6:40
17. 17
    Slice the sushi roll into 10 pieces. After each cut, wipe the blade clean with the damp cloth to prevent rice from sticking and ensure clean cuts.
    ▶ ≈7:07
18. 18
    Arrange the slices on a plate to showcase the cross-sections. You can add soy sauce and wasabi to taste if desired.
    ▶ ≈7:22