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Spicy yellowtail roll

Recipe for Spicy Yellowtail maki sushi roll (Negi Hamachi)

Beautiful, light and fresh are what use to describe this delicacy of spicy negi hamachi sushi roll. Sushi-grade yellowtail compliment with delicious flavor of Sriracha, spicy mayo and scallion (negi).
Course Sushi
Cuisine Japanese
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 roll
Author Victoria



  • Slice hamachi into thin sashimi slices so that they will arrange to cover the upper outer surface of the sushi roll. About 3-4 slices depend on your hamachi block size.
  • Mince the remain hamachi finely but do not ground so that you still have a bit of texture.
  • Finely chop the green part of green onion/scallion.
  • In a small bowl, combine diced hamachi, scallion, Sriracha sauce, and 1/2 Tbsp spicy mayo.
  • Cut mini cucumber into thin strips.
  • You will need a plastic wrap (to help hold/shape this roll plus avoid sticking) and a small cup of vinegar + water to moist your hand in between.
  • Lay a 1/2 sheet of nori on top on the plastic wrap, texture side up.
  • Spread and knead 1/2 cup of sushi rice onto nori. Do not mush the rice.
  • Flip the nori over, so that the rice layer directly on plastic wrap.
  • Spoon negi hamachi (spicy yellowtail mixture above) on the nori.
  • Arrange cucumber onto negi hamachi.
  • With the help of a towel, lift rice/nori up to cover the ingredients, lightly press and hold for a second to shape then roll.
  • Keep rolling till the end, hold and shape.
  • Now carefully open the plastic wrap to reveal the roll.
  • Drip a small straight line of spicy mayo on top the roll for extra flavor and adhere the fish.
  • (optional) Dab/drip some wasabi next to the line of spicy mayo.
  • Arrange the sliced hamachi on to cover top of the roll.
  • Tuck and wrap the plastic wrap. Lightly press and hold for a couple seconds.
  • Keep a damp towel to wipe clean your knife in between, cut the sushi roll into pieces while plastic wrap still on.
  • Carefully unwrap each piece and arrange onto serving plate.
  • Enjoy