You might think the name of this roll is a little weird. Why name it the “Jumpin’ Jack Fish Roll”? Well, let me explain. The inclusion of jalapeños and togarashi make the roll more than a little spicy, so it’s definitely “jumpin'”! And as I mentioned in my Yellowtail Nigiri post, yellowtail is actually a type of jack fish, so this being called a “Jack Fish Roll” actually makes a lot of sense.
This roll is originally from Tex Wasabi’s, a sushi and BBQ restaurant found in Northern California.
- 6 sheets nori
- 3 cups sumeshi
- 6 oz sashimi-grade yellowtail
- 3 oz cream cheese
- 6 jalapeños or a jar of sliced jalapeños
- 6 stalks green onion
- Cook sushi rice.
- Slice yellowtail into 1/2 inch by 1/2 inch by 2-3 inch sticks, against the grain.
- Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
- Slice the jalapeños.
- Roll the sushi, using yellowtail, cream cheese, jalapeños, a stalk of green onion, and a sprinkle of togarashi as your fillings.
Serving Size: 1 roll Jumpin’ Jack Fish Roll
- Calories: 296
- Fat: 12g, 19% DV
- Saturated Fat: 7g, 37% DV
- Cholesterol: 55mg, 18% DV
- Sodium: 1104mg, 46% DV
- Total Carbohydrates: 28g, 9% DV
- Dietary Fiber: 2g, 7% DV
- Sugars: 17g
- Protein: 14g, 28% DV
- Vitamin A: 31%
- Vitamin C: 18%
- Calcium: 19%
- Iron: 6%
- Magnesium: 5%
- Potassium: 5%
Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.