Yellowtail Sushi Roll Recipe (White Tekkamaki) Specialty Sushi in Nagasaki, Kyushu | Shiro Tekka

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.

How to Make White Tekkamaki
https://cookingwithdog.com/recipe/white-tekkamaki/

(serves 2) Cook Time: 30 minutes
* Time for cooking the rice and cooling the sushi rice is not included in cook time.

400g Fresh Yellowtail, for sashimi, also known as buri, substitute: hamachi, kampachi or hiramasa (14.1 oz)
2 sheets Toasted Nori Seaweed, 21x19cm/8.3"x7.5"
8 Shiso Leaves

[Sushi Rice]
320g Fresh Steamed Rice, cooked with a little less water (11.3 oz)
1 2/3 tbsp Rice Vinegar
2 tsp Sugar
1/2 tsp Salt

[Topping]
Soy Sauce
Wasabi to taste

[Vinegar Water (Tezu)]
30ml Water (1.01 fl oz)
30ml Vinegar (1.01 fl oz)

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