Spicy Yellowtail Sushi Roll

Ingredients

• 3 cups water
• 2 cups Japanese short-grain white rice
• 3 tablespoons rice wine vinegar
• 2.5 tablespoons white sugar
• 4 ounces yellowtail flounder
• 0.25 cups Japanese mayonnaise , such as Kewpie
• 1 tablespoon Sriracha sauce
• 4 sheetss nori , dry seaweed
• 0.25 medium cucumber , peeled and julienned
• 2 tablespoons tobiko , flying fish roe

Instructions

1. 1

   Rinse rice under cold running water until it runs clear.

2. 2

   Bring water and rice to a boil in a large saucepan. Reduce heat to a simmer; simmer for 10 minutes. Turn off heat, let rice sit without opening the lid for 20 minutes; the remaining steam continues to cook the rice.

3. 3

   Stir rice wine vinegar and sugar together in a small bowl until sugar mostly dissolved; stir into rice. Cool rice, 15 to 20 minutes.

4. 4

   Chop yellowtail into 1/4-inch cubes; add to a bowl. Stir in mayonnaise and Sriracha; set aside. Cover a bamboo sushi rolling mat with plastic wrap; set aside.

5. 5

   Lay 1 nori sheet on a work surface, shiny-side down. Place 1/4 rice on nori, spread evenly from edge to edge, about 1/4-inch thick. Flip nori onto the prepared plastic-covered mat. Place 1/4 each yellowtail mixture and cucumber in a line along one short edge.

6. 6

   Roll rice and nori sheet around filling, using the bamboo mat to help. Press roll tightly to form a uniform log. Spread 1/2 tablespoon tobiko in a long thin line across top of roll. Press roll with bamboo mat. Repeat with remaining nori sheets, rice, yellowtail mixture, cucumber, and tobiko.

7. 7

   Cover rolls with plastic wrap; press again with bamboo mat. Slice each roll into 8 pieces using a very sharp, wet, clean knife. Remove plastic wrap before serving.