How to Make NEGIHAMA (Yellowtail Green Onion Roll) with The Sushi Man

Hosomaki is a style of rolling sushi that has the seaweed on the outside and typically has just one (sometimes two) ingredient inside. It’s considered a more basic and beginner friendly sushi that everyone can enjoy. But out of all the different types of hosomaki, I would have to say that negihama is one of my all-time favorites, that and negitoro, which is fatty tuna mixed in with diced green onions.
I mean what is there not to love? The rich and buttery flavor of the hamachi balanced by the fresh and slightly pungent, peppery taste of the green onions. And also, the smooth, tender and delicate texture of hamachi mixed in with the crunchiness of the thin sliced green onions. It’s a match made in heaven! Same thing goes for negitoro but hamachi is much more affordable and readily available.
And once you learn how to make the negihama mix, you can easily use it for other types of sushi like temaki, gunkanmaki, and uramaki. This is definitely one that you won’t regret learning how to make!
🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:41 Ingredients
02:06 Preparation
03:54 Rolling Negihama
06:51 Cutting
07:35 Plating
(This video description contains affiliate links, which means I may receive a small commission at no extra cost to you.)
📗 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond
Amazon: amzn.to/3gKFzbo
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🔪KNIFE
-Misono 440 Molybdenum Gyuto (210mm) - amzn.to/3QUTU55
-Masamoto VG Sujihiki (240mm) - amzn.to/46Zxunw
🍣MAKISU
-amzn.to/4aEYrjx
🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, izakaya, Japanese beer food, Hawaiian food, onigiri, omusubi, spam musubi, fried chicken, karaage and more!
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🍣 CONTACT THE SUSHI MAN: [e-mail]
🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER
Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.
Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.
He has traveled around the globe to try different styles of sushi, most importantly to Japan.
After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.
He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.

[@blue_thac0]

Thank you for your channel. I got into sushi making and find your content to be by far the best. It’s very easy to follow for someone just getting into it and I very gladly purchased your book. Keep the videos coming!

[@TheSushiMan]

Thanks and glad to hear you're enjoying the videos! And I'm sure you'll find the book helpful too!

[@takehirotaniguchi6271]

Another great video chef. I can confirm that chopping up the hamatchi hits different

[@TheSushiMan]

Thanks Takehiro, glad you enjoyed the video!

[@takehirotaniguchi6271]

@@TheSushiMan I made this at work today and it was crazy how much the fish oil and green onion aromatics mix well together. Thanks again!

[@TheSushiMan]

It does make a world of a difference, glad you enjoyed it!

[@Lubo54]

👍👍👍