If you like sushi rolls with a pop of fresh herbs, this Japanese Yellowtail and Cilantro Cucumber Roll recipe is the dish for you. But if you want a more hearty sushi roll, you may want to try my Japanese Salmon and Cream Cheese Philly Cucumber Roll, which will suit you nicely. Or if you want some heat in your dish, you should try my Japanese Spicy Tuna Cucumber Roll recipe.

Ingredients for Japanese Yellowtail and Cilantro Cucumber Roll

Yellowtail (Hamachi) – Be sure to use sushi-grade yellowtail from a trusted Japanese or Asian market, or Whole Foods. If sushi-grade fish isn’t available, you can either cook the yellowtail or substitute it with another sushi-grade fish.
House cucumbers – These cucumbers have the ideal width for making cucumber rolls. Avoid Persian, Japanese, and English cucumbers, as they tend to be too short or narrow.
Fresh cilantro – Adds a bright, fresh flavor that complements the fish.
Soy sauce – I prefer using light soy sauce to keep the sodium level in check.
Wasabi – Whether fresh or in paste form, this adds just the right amount of heat to the dish.

Japanese Yellowtail and Cilantro Cucumber Roll

Ingredients

10 oz of raw sushi grade yellowtail
3 cups of ribbon sliced house cucumbers (2 or 3 cucumbers)
1/2 cup of fresh cilantro
2 tsp of soy sauce
1/4 tsp of wasabi

Instructions

Peel and remove the skin of the cucumber.
To make the sushi roll wraps, peel the cucumber vertically from one end to the other to create a thin ribbon like cucumber slices. Repeat the process until you start to see the cucumber seeds,then stop because cucumber slices will break apart. So then peel from the opposite side of the cucumber.
Slice the salmon into ~18 pieces each.
Chop the cilantro into 1″ pieces
Combine one piece of yellowtail with some cilantro on one end of the cucumber ribbon slice, roll up, and repeat until you’ve create about 18 yellowtail and cilantro cucumber rolls. Serve with soy sauce and wasabi.