SPICY yellowtail TEMAKI


Chef Christi Semczyszyn of Tjing Tjing House in Cape Town shares a japanese-influenced temaki recipe to inspire you to use up every inch of your order of whole Fish With A Story ...

'This is a great recipe for using up bits that you can scrape from the bones and collars of the fish once you’ve filleted it. There’s a lot of meat in there! Perfect If you’re not yet a pro at filleting fish - You’ll have more scraps to work with! This recipe can make a good interactive starter if you have people around too, as you can prep all the parts individually beforehand, and guests can build their own hand rolls and add more or less of their preferred ingredients.'


Serves: 4 (makes 4 temaki)

Prep time: 20 minutes

Marinating time: 15 minutes

Works well with: Yellowtail, any Fish With A Story

 Leftovers, Effortless entertaining

Chef's notes

Scrape leftover Yellowtail meat from the bones and collar of the fish after you’ve finished filleted it. Use a teaspoon to get into all the nooks and crannies, scraping around the sinew and bones. Chop up any bigger pieces. You can also just use a whole piece of fish and chop it up finely if you’re working from a fillet.

It’s nice to play around with other fillings like julienne carrot, various pickles, rolled omelette, avocado, whatever. You can also leave the rice out and just bulk up on other stuff rolled in the nori if you’re banting or skipping the carbs.



160 g Yellowtail With A Story, leftover meat or cut from a fillet

1 spring onion, white and green parts finely chopped

1 tsp chilli oil

1 tsp togarashi spice (use chilli powder if you don’t have)

10 ml soy sauce

2 sheets nori, cut in half diagonally

1 tsp pickled ginger, sliced

¼ cucumber, seeds removed, cut into the skinniest spears you can manage

1 cup cooked sushi rice (see below if you’re not acquainted with cooking sushi rice)

a couple of squeezes of kewpie mayonnaise


Sushi rice

1 cup uncooked sushi rice

½ tsp salt

Rinse your sushi rice 5 or 6 times, agitating the rice in the water so that your water is almost clear on the last rinse. Cover rice with cold water and leave to soak for 30 minutes. Strain the rice and place into a small pot with a tight fitting lid. Top the rice up with water (this is important) so that when the tip of your thumb is touching the surface of the rice, the water comes to the base of your nail bed, below the first knuckle. Add ½ tsp salt, cover the pot with its lid, and don’t remove the lid until the end! Bring the rice to a boil (when the steam is shooting out from under the lid rapidly) then turn the heat down to its lowest setting for 11 minutes. If you are using an electric stove, rather move the pot to a different plate which is set to 1, as it takes too long for the temperature to drop on the plate which is boiling. After the timer goes off, remove the pot from the heat and leave it to stand for another 11 minutes (don’t touch that lid!). Finally, remove the lid and use a rice spatula or fork to fluff up the rice by cutting it in criss cross motions, and tossing lightly. 



  1. Mix the fish, spring onion, chilli oil, togarashi, pickled ginger and soy sauce together in a small bowl. 

  2. Leave the mix to marinade for 15 minutes and adjust chili, soy sauce, spring onion levels according to your preference.

  3. To serve, roll the nori triangle into a cone, with the point facing away from you, folding the left and right sides towards each other.

  4. Fill with a little rice, a squeeze of kewpie mayo, a couple of cucumber spears and the fish mix.

  5. Eat/serve straight away. You’ve got about 10 minutes to let them stand if you’re pre-rolling them, but the nori is best while it’s still a little crispy.


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