Negihama Handrolls

Full tutorial today, everyone! Why? Because I finally had a chance to make something simple and new that I think anyone can make. J and I found a great price on sashimi grade yellowtail this weekend, so we made a lot of handrolls today after enjoying yellowtail sashimi with our cherrystone clams last night.

Not too bad, right? I know the handrolls aren't perfectly formed, but I promise they are delicious. For two people you'll need:

• 1 package nori (seaweed), 10 sheets per pack
• 1 pound sashimi grade yellowtail (tuna also works well
• 1-2 green onions, depending on size
• 1 tsp soy sauce, plus more for dipping
• 1/2 tsp wasabi, plus more for dipping
• 1-2 avocados
• 2 cups cooked sushi rice, cooled to room temperature or very slightly warmer

Beautiful piece of fish, isn't it? This is about 1.75 pounds, so don't worry if you can't find a piece this big!

Chop the fish and green onions, then combine in a large bowl with a teaspoon of soy sauce and half a teaspoon of wasabi. Mix well, and add a pinch of salt or two if needed. The mixture should be slightly salty to your taste.

Slice your avocado thinly. Here's a trick for making perfect slices: using a small knife, make very thin slices in half an avocado, all the way until your knife touches the skin. Then, use a large metal spoon to scoop out the perfectly formed slices. You'll be surprised how well this works, even on an extremely ripe avocado.

Using half a slice of nori at a time, layer your fillings in your hand roll. Feel free to add an extra dab of wasabi, horseradish sprouts, fish eggs, pickled gobo roots, or whatever else you like.

Roll everything up, and eat it before the nori gets soggy!