Jumpin’ Jack Fish Roll


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
  • togarashi
Cooking Directions
  1. Cook sushi rice.
  2. Slice yellowtail into 1/2 inch by 1/2 inch by 2-3 inch sticks, against the grain.
  3. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
  4. Slice the jalapeños.
  5. 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.

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9 thoughts on “Jumpin’ Jack Fish Roll”

  1. Dave -

    I LOVE jalapeños in sushi. Spicy tuna rolls tempura style with a slice of pickled jalapeño on top if my favorite sushi. However, I don’t really like the crisp texture of fresh jalapeños, and pickled ones kind of overpower the taste of a lot of the tunas. Any ideas on how to prep them to blend in more with the fish?

    I was thinking about maybe blanching them? I dunno, I wouldn’t want to waste trial and error on yellowtail 😀

  2. Joel Falconer -

    You’re the first foodie blog to be added to my feed reader. I love sushi like crazy – tried making some last year. It could’ve turned out better, but it was edible 😉

  3. Allison -

    Dave – Hmmm. I’ve always used the sliced jalapeños in a jar, so I’ve never really had a problem with them. Plus I don’t really eat them, so… yeah. 😛 Blanching could work, another thing that might work is sauteing them? Slice them up, stick them in a pan with a little butter or oil, and saute them until soft. not sure how well that would work, but I can imagine it working pretty nicely.

    Robert-Gilles – Haha yeah! Way to pair the sushi with music! 🙂

    Joel – Awwww, I feel so special! 😀 It takes a little practice to make the sushi look good (several of my first ones fell apart!) but they certainly are delicious mistakes!

  4. Dave -

    Allison – I’ll give it a shot sometime this week and let you know how it turns out. I may try a little of both. I finally found a butcher less than 30 minutes away from my house that has sashimi grade fish so i’m going to be going sushi crazy for the next week or two. =D

  5. Kimberly Spencer -

    That’s a wonderful blog entry, thanks for sharing. We just started a blog ourselves and I’m a complete newbie at this so kudos for such a good job on your blog! Good read by the way, thanks again for your efforts, I very much appreciated reading your thoughts. 🙂

  6. Allison -

    Dave – So… how’d the sushi-making go? 🙂

    Kimberly – Thanks.

    John – My first attempts at sushi all fell apart, so practice definitely does make perfect. But even disastrous attempts taste delicious, so it’s all good. 😉

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