Fresh Hamachi paired with finely chopped green onions for a clean, buttery flavor.
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Slice the yellowtail fillet into long, thin strips approximately 1/2 inch thick.
Place a bamboo rolling mat (makisu) on a flat surface and cover it with plastic wrap to prevent sticking.
Lay one sheet of nori on the mat, rough side facing up.
Wet your hands with a mixture of water and rice vinegar, then spread a thin, even layer of sushi rice over the nori, leaving 1 inch bare at the top.
Place the yellowtail strips horizontally across the center of the rice.
Sprinkle a generous amount of finely chopped green onions directly onto the yellowtail.
Using the mat, lift the bottom edge of the nori and roll it tightly over the filling, pressing gently to seal the roll at the bare nori strip.
Use a very sharp, damp knife to slice the roll into 6 or 8 even pieces and serve with soy sauce.
