Jumpin’ Jackfish Roll

You might think the name of this roll is a little weird. Why name it the “Jumpin’ Jackfish 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 ^[1] post, yellowtail is actually a type of jackfish, so this being called a “Jackfish Roll” actually makes a lot of sense.

This roll is originally from Tex Wasabi’s ^[2], a sushi and BBQ restaurant found in Northern California.

Ingredients

• 6 sheets nori ^[3]
• 3 cups sumeshi ^[4]
• 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. ^[4]
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 ^[5], using yellowtail, cream cheese, jalapeños, a stalk of green onion, and a sprinkle of togarashi as your fillings.