Step 1

Gather all the ingredients.

Step 2

Cut the yellowtail into ¼ inch (6 mm) cubes and chop into smaller pieces.

Step 3

Lay a sheet of nori, shiny side down, on the plastic-covered bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet.

Step 4

Place half of the chopped yellowtail at the bottom end of the nori sheet.

Step 5

Line the edge of nori sheet at the bottom end of the bamboo mat. Grab the bottom edge of the bamboo mat while keeping the fillings in place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.

Step 6

With a very sharp knife, cut the roll in half and then cut each half into 3-4 pieces. Clean the knife with a damp cloth every few slices. Serve the sushi with pickled ginger, wasabi, and soy sauce.

Step 7

It's best to enjoy sushi rolls on the same day. Rice gets hard and dry in the refrigerator. Therefore, if you really want to keep sushi rolls in the refrigerator, my recommendation is to cover them with plastic and then with a thick kitchen towel, so the rice will stay cool and safe, but not become cold.