Spicy Yellowtail Sushi Roll

This spicy yellowtail roll with flying fish roe is a simple makizushi that has a little kick.

Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
35 mins
Total Time:
1 hrs 20 mins
4 sushi rolls


  • 2 cups Japanese short-grain white rice

  • 3 cups water

  • 3 tablespoons rice vinegar

  • 2 ½ tablespoons white sugar

  • 4 sheets nori (dry seaweed)

  • 4 ounces yellowtail flounder

  • ¼ cup Japanese mayonnaise (such as Kewpie®)

  • 1 tablespoon Sriracha sauce

  • ¼ medium cucumber, peeled and julienned

  • 2 tablespoons tobiko (flying fish roe)


  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.

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.

Nutrition Facts (per serving)

542 Calories
13g Fat
89g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 542
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 11%
Cholesterol 47mg 16%
Sodium 262mg 11%
Total Carbohydrate 89g 32%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 15g
Vitamin C 4mg 19%
Calcium 21mg 2%
Iron 5mg 26%
Potassium 241mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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