Yellowtail Sushi Roll Recipe (White Tekkamaki) Specialty Sushi in Nagasaki

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Tekkamaki uses tuna as a filling, so the center is red. However, in Nagasaki Prefecture, they use fresh white fish such as Yellowtail, Hamachi or Kampachi so the Tekkamaki are white instead. Today we will make the white Tekkamaki. The fresh yellowtail is chewy and really tasty.

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Yellowtail Sushi Roll Recipe (White Tekkamaki) Specialty Sushi in Nagasaki
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Course Fish, Main Dish
Cuisine Japanese
Keyword regional
Cook Time 30 minutes
Time for cooking the rice and cooling the sushi rice is not included in cook time.
Servings
people
Translator Get Francis Mug
Course Fish, Main Dish
Cuisine Japanese
Keyword regional
Cook Time 30 minutes
Time for cooking the rice and cooling the sushi rice is not included in cook time.
Servings
people
Translator Get Francis Mug
Votes: 3
Rating: 3
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
  • 400 g Fresh Yellowtail for sashimi, also known as buri, substitute: hamachi, kampachi or hiramasa
  • 2 sheets Toasted Nori Seaweed 21x19cm/8.3"x7.5"
  • 8 Shiso Leaves
Sushi Rice
Topping
Vinegar Water (Tezu)
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. First, let's make the sushi vinegar. Combine the rice vinegar, salt and sugar. Mix it well. The salt and sugar don't have to be completely dissolved at this moment.
    First, let's make the sushi vinegar. Combine the rice vinegar, salt and sugar. Mix it well. The salt and sugar don't have to be completely dissolved at this moment.
  2. Next, prepare freshly cooked, piping-hot rice. Stir the sushi vinegar thoroughly and pour it over the hot rice. If the rice is cooled, it will not absorb the sushi vinegar well.
    Next, prepare freshly cooked, piping-hot rice. Stir the sushi vinegar thoroughly and pour it over the hot rice. If the rice is cooled, it will not absorb the sushi vinegar well.
  3. Move the rice paddle quickly as if you are cutting the rice and distribute the sushi vinegar. This slashing motion will keep the rice from becoming sticky while spreading the vinegar evenly.
    Move the rice paddle quickly as if you are cutting the rice and distribute the sushi vinegar. This slashing motion will keep the rice from becoming sticky while spreading the vinegar evenly.
  4. The rice for sushi is made with a little less water than usual because the vinegar is added later.
    The rice for sushi is made with a little less water than usual because the vinegar is added later.
  5. When the vinegar is distributed evenly, use a fan to remove the excess heat. This will help to remove the excess moisture as well, giving the rice a glossy texture.
    When the vinegar is distributed evenly, use a fan to remove the excess heat. This will help to remove the excess moisture as well, giving the rice a glossy texture.
  6. Using a tightly squeezed, damp kitchen cloth, gather the rice from the paddle and the edge of the bowl. Cover the sushi rice with the damp cloth to prevent it from drying out.
    Using a tightly squeezed, damp kitchen cloth, gather the rice from the paddle and the edge of the bowl. Cover the sushi rice with the damp cloth to prevent it from drying out.
  7. Let's prepare the sashimi-grade yellowtail also known as buri. Remove the excess moisture thoroughly with paper towels.
    Let's prepare the sashimi-grade yellowtail also known as buri. Remove the excess moisture thoroughly with paper towels.
  8. Cut off the left and right sides of the yellowtail to make it roughly the length of the nori seaweed.
    Cut off the left and right sides of the yellowtail to make it roughly the length of the nori seaweed.
  9. Slice the yellowtail into long strips. The length of the strips should be about 21 cm (8.3").
    Slice the yellowtail into long strips. The length of the strips should be about 21 cm (8.3").
  10. The yellowtail is fresh and chewy so it is best to cut it lengthwise into 5 mm (0.2") thick pieces.
    The yellowtail is fresh and chewy so it is best to cut it lengthwise into 5 mm (0.2") thick pieces.
  11. Tekkamaki usually refers to a red Tekkamaki made with tuna. However, in Nagasaki Prefecture, fresh, white-fleshed fish with a chewy texture was easily available and also popular, so the most common type of Tekkamaki was made with white-fleshed sashimi.
    Tekkamaki usually refers to a red Tekkamaki made with tuna. However, in Nagasaki Prefecture, fresh, white-fleshed fish with a chewy texture was easily available and also popular, so the most common type of Tekkamaki was made with white-fleshed sashimi.
  12. Recently, with the development of freezing technology and the increasing popularity of tuna, red Tekkamaki seems to be becoming more popular.
    Recently, with the development of freezing technology and the increasing popularity of tuna, red Tekkamaki seems to be becoming more popular.
  13. Transfer the yellowtail to a tray and add a little soy sauce. Add some wasabi to taste.
    Transfer the yellowtail to a tray and add a little soy sauce. Add some wasabi to taste.
  14. Coat the yellowtail with the seasoning evenly.
    Coat the yellowtail with the seasoning evenly.
  15. Now, let's make the Tekkamaki. Place a bamboo sushi mat with a smooth, flat side facing up.
    Now, let's make the Tekkamaki. Place a bamboo sushi mat with a smooth, flat side facing up.
  16. Also, the end with the cotton strings attached should be placed at the top.
    Also, the end with the cotton strings attached should be placed at the top.
  17. Place the toasted nori seaweed with the smooth, glossy side facing down.
    Place the toasted nori seaweed with the smooth, glossy side facing down.
  18. On the rough side of the nori, you should see multiple, vertical lines created when the nori was dried.
    On the rough side of the nori, you should see multiple, vertical lines created when the nori was dried.
  19. Use half of the sushi rice to make one sushi roll. Divide the sushi rice into several portions and place them on the rough side of the nori.
    Use half of the sushi rice to make one sushi roll. Divide the sushi rice into several portions and place them on the rough side of the nori.
  20. Starting from about 2 cm below the top of the nori, place a small portion of sushi rice and spread it horizontally with your other hand.
    Starting from about 2 cm below the top of the nori, place a small portion of sushi rice and spread it horizontally with your other hand.
  21. The layer of the rice should be the same thickness as possible.
    The layer of the rice should be the same thickness as possible.
  22. If the rice sticks to your hands, moisten your hands with vinegar water also known as Tezu to make it easier to work with.
    If the rice sticks to your hands, moisten your hands with vinegar water also known as Tezu to make it easier to work with.
  23. Take another portion of sushi rice and spread it out as well.
    Take another portion of sushi rice and spread it out as well.
  24. The thickness of the rice tends to be thinner at the edges of the nori, so make sure it is the same thickness as the center.
    The thickness of the rice tends to be thinner at the edges of the nori, so make sure it is the same thickness as the center.
  25. Now, the toasted nori should be covered with a thin layer of sushi rice except for the top 2 cm.
    Now, the toasted nori should be covered with a thin layer of sushi rice except for the top 2 cm.
  26. Place two shiso leaves onto the rice slightly below the center. You can use more shiso leaves since they help to remove any unwanted odor from the sashimi.
    Place two shiso leaves onto the rice slightly below the center. You can use more shiso leaves since they help to remove any unwanted odor from the sashimi.
  27. Next, arrange the yellowtail. If the soy sauce drips from the sashimi, use a paper towel to remove the excess liquid and place the yellowtail on top of the shiso leaves.
    Next, arrange the yellowtail. If the soy sauce drips from the sashimi, use a paper towel to remove the excess liquid and place the yellowtail on top of the shiso leaves.
  28. This time, we used a relatively small amount of soy sauce, so there seems to be very little liquid.
    This time, we used a relatively small amount of soy sauce, so there seems to be very little liquid.
  29. If you are using four pieces of yellowtail, place the thin yellowtail first, then the two wider yellowtail pieces on top of each other, and finally the other thin yellowtail.
    If you are using four pieces of yellowtail, place the thin yellowtail first, then the two wider yellowtail pieces on top of each other, and finally the other thin yellowtail.
  30. If you place them in this way, it is easier to roll them into a round shape.
    If you place them in this way, it is easier to roll them into a round shape.
  31. Cover the top of the yellowtail with two shiso leaves.
    Cover the top of the yellowtail with two shiso leaves.
  32. To roll the sushi, lift the bottom edge of the sushi mat with your thumbs, and hold the yellowtail in place with your other four fingers.
    To roll the sushi, lift the bottom edge of the sushi mat with your thumbs, and hold the yellowtail in place with your other four fingers.
  33. Then, tightly wrap it around and tighten the sushi roll.
    Then, tightly wrap it around and tighten the sushi roll.
  34. Pull the sushi roll toward you, partially remove the end of the sushi mat to check if the sushi is rolled properly, and then tighten it again.
    Pull the sushi roll toward you, partially remove the end of the sushi mat to check if the sushi is rolled properly, and then tighten it again.
  35. Continue to roll until the end of the toasted nori is placed at the bottom of the sushi roll.
    Continue to roll until the end of the toasted nori is placed at the bottom of the sushi roll.
  36. Since the left and right ends of the sushi roll easily become loose, lightly press the sides with your fingers while holding the sushi roll with your other hand.
    Since the left and right ends of the sushi roll easily become loose, lightly press the sides with your fingers while holding the sushi roll with your other hand.
  37. Remove the sushi mat from the Tekkamaki.
    Remove the sushi mat from the Tekkamaki.
  38. Let's cut the Tekkamaki. Cut off the yellowtail that is sticking out from the side. Cut off the other side as well.
    Let's cut the Tekkamaki. Cut off the yellowtail that is sticking out from the side. Cut off the other side as well.
  39. Before cutting, wipe the knife blade with a damp cloth to lightly moisten it. The sushi roll is often cut into 8 slices, but since we want it to be bite-sized, we'll cut it into slightly thinner pieces.
    Before cutting, wipe the knife blade with a damp cloth to lightly moisten it. The sushi roll is often cut into 8 slices, but since we want it to be bite-sized, we'll cut it into slightly thinner pieces.
  40. If the rice sticks to the blade, it will not cut cleanly so clean the blade with the damp cloth after each slice. Now we have 10 slices.
    If the rice sticks to the blade, it will not cut cleanly so clean the blade with the damp cloth after each slice. Now we have 10 slices.
  41. Arrange the slices onto a plate to make the cross-sections more presentable.
    Arrange the slices onto a plate to make the cross-sections more presentable.
  42. Yellowtail, hamachi, hiramasa and kampachi have a firm, chewy texture when fresh. If you can find fresh, white-fleshed sashimi, try making it into sushi rolls. You'll be hooked on its deliciousness.
    Yellowtail, hamachi, hiramasa and kampachi have a firm, chewy texture when fresh. If you can find fresh, white-fleshed sashimi, try making it into sushi rolls. You'll be hooked on its deliciousness.
Recipe Notes

The yellowtail is marinated so you can enjoy it without any sauce, but you can add a little soy sauce and wasabi to the sashimi part to taste.
The vinegar water, Tezu, will keep the sushi rice from sticking to your hands and also it has a sterilizing effect so we used a relatively large amount of vinegar in the vinegar water.
If the amount of rice on the edges of the nori is too small, it will easily become loose, so make sure the thickness of the rice is even.

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Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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