Jumpin’ Jack Fish RollPosted on June 1st, 2008 · Post a comment »
Maki Recipes
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.
Ingredients
- 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
- 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.
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.
More Pictures
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
You could always eat (or make) it with the Rolling Stones’ Jumping Jack Flash playingin thebackground!
Robert-Gilles
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
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!
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