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 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, 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.