Miso glazed black cod sushi roll topped with sesame seeds and green onions on a rustic ceramic plate

Black cod has a richness that doesn’t need much—but when you add just a touch of sweetness and depth, it becomes something entirely different.

This miso glazed black cod sushi roll leans into that balance. The fish stays buttery and clean, while a light miso glaze brings a subtle sweetness and umami depth that coats each bite without overpowering it. Paired with creamy avocado and a simple, clean roll, it’s one of those combinations that feels quietly elevated but still easy to make at home.

  • Prep Time:

    25 minutes

  • Cook Time:

    5 minutes (optional rice prep & light torch or glaze warm-up)

  • Total Time:

    30 minutes

  • Servings:

    2 rolls (about 12–16 pieces)

  • Ingredients:

    For the roll:

    • 1 cup sushi rice, cooked and seasoned
    • 2 sheets nori
    • 6–8 oz sushi-grade black cod, sliced
    • 1/2 avocado, sliced
    • 1/2 cup cucumber, julienned

    Miso Glaze

    • 2 tbsp white miso paste
    • 1 tbsp mirin
    • 1 tbsp sugar or honey
    • 1 tbsp soy sauce
    • 1 tsp rice vinegar

    (Whisk until smooth. Warm gently if needed to loosen.)

    Toppings:

    • Sesame seeds
    • Sliced green onions

  • Instructions:

    1. Prepare the rice: Cook sushi rice and season with rice vinegar, sugar, and salt. Let cool to room temperature.
    2. Make the miso glaze: Whisk together miso paste, mirin, sugar (or honey), soy sauce, and rice vinegar. Warm slightly if needed for a smooth, glossy texture.
    3. Lay the foundation: Place a sheet of nori on a bamboo mat and spread an even layer of rice, leaving a small edge.
    4. Flip (optional): Turn rice side down for an inside-out roll.
    5. Build the center: Add black cod, avocado, and cucumber in a clean line across the middle.
    6. Roll it tight: Roll firmly using the mat, shaping evenly.
    7. Top and finish
      Lightly brush or drizzle the miso glaze over the roll
      Sprinkle with sesame seeds and green onions
      Optional: lightly torch the top for a warm, caramelized finish
    8. Slice and serve: Cut into even pieces with a sharp, wet knife and serve immediately.

If you’re new to working with raw seafood, our sushi-grade guide walks through what’s safe, what to look for, and how to get started with confidence.

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