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Spicy Yellowtail (Hamachi) Roll Recipe



  1. Take the half sheet of nori and put it shiny side down, with the long side facing you.
  2. Dip your hands in the bowl of vinagered water. The vinagered water is used to prevent the sushi rice from sticking. You want your hands to be damp, not wet.
  3. Gently pat and spread the 1/2 cup of sushi rice in an even layer on each sheet using your fingers. Do not mash or smear the rice on the nori.
  4. Cut the Yellowtail (Hamachi) into long, thin sticks.
  5. Chop the green onion.
  6. Place the Yellowtail (Hamachi) horizontally across the nori.
  7. Place drops of Siracha along the Yellowtail (Hamachi). Place the drops about 1/2" apart.
  8. Spread some of the chopped green onion horizontally across the nori.
  9. Roll the sushi using the Maki sushi rolling method.
  10. On the cutting board, cut the spicy yellowtail (hamachi) roll in half.
  11. Take the two halves, place them side by side, and cut the in half again.
  12. Cut all pieces in half again, which should leave you with 8 pieces.