Yellow Submarine Roll
Specialty sushi roll - spicy yellowtail and cucumber on the inside, topped with spicy mayo, black tobiko, and green onions.
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- ½ batch spicy yellowtail prepare per spicy tuna recipe
- 2 cucumber strips
Outside Roll
- 2 tablespoon black tobiko or sub normal tobiko
- 2 tablespoon spicy mayo
- 2 tablespoon green onion thinly sliced
Instructions
- Mix together the spicy mayo and black tobiko until fully combined. Set aside.
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. Optionally, top the rice with some black sesame seeds. (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (spicy yellowtail and cucumber) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
- Carefully and tightly roll up the roll. (click for guide)
- Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the water between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish. Top each piece with the spicy mayo tobiko mixture and then with the green onion. (click for guide)
Notes
If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!
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