Sushi Hand Roll Recipe
Learn how to make a Sushi Hand Roll with this easy, step-by-step tutorial (with photos). So simple, fresh and absolutely delicious!
Ingredients
- 1 ½ cups short grain sushi rice uncooked
- 1 ½ cups water plus enough to rinse the rice
- 3 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 3 nori sheets halved
- wasabi optional
- 6-8 ounces sushi-grade salmon cut into thick slices (sub tuna)
- 1 avocado sliced
- 1 cucumber cut into long strips
- matchstick carrots
Serving Suggestion:
- soy sauce sub coconut aminos
Instructions
- Rinse Rice: Put 1 ½ cups short grain sushi rice in a medium-sized bowl. Fill with enough water to cover the rice. Use your hand to move the rice around until the water becomes cloudy. Drain and continue to repeat this process until the water becomes clear (it takes a bit of time and the water doesn't need to be 100% clear).
- Boil Rice: Place drained rice in a saucepan. Add 1 ½ cups water. Bring to a boil and then reduce heat to simmer and cover. Let simmer until water is fully absorbed, about 12-15 minutes. Remove from heat and let stand, covered, 10-15 minutes.
- Sushi Vinegar: Meanwhile, in a mixing bowl or large measuring cup with a spout add 3 tablespoons rice vinegar, 2 tablespoons granulated sugar, and ¼ teaspoon kosher salt; mix and set aside.
- Combine: Pour cooked sushi rice in a deep baking dish. Using a rice paddle or wooden spoon begin slicing through and gently folding in the sushi vinegar as you slowly pour it evenly over the sushi rice. Continue gently folding the rice (you don't want to mix or stir it in as it can squash the grains) until the sushi vinegar is combined. Let it cool to room temperature; do not refrigerate before use. To keep the rice moist, cover with a damp cloth.
- Add Rice: Pick up half of a nori sheet and lay flat across your left hand (rough side up). Take a spoonful or two of sushi rice (about ½ cup) and place it on the left side of the nori; use the back of the spoon to flatten so it fills about the whole left side of the piece of nori.
- Fillings: Place a little wasabi (if using) down the middle of the rice. Add fillings like salmon, cucumber, avocado, and carrots.
- Form Hand Roll: Fold the bottom-left corner of the nori sheet over the middle of the ingredients and hold it down with your thumb. Use your fingers to roll the nori into a cone shape. You may need to use a bit of water to get the end of the nori sheet wet, so it sticks to itself.
- Serve: Enjoy with soy sauce, if desired.
Notes
- Sushi Rice: the recipe card includes instructions for making sushi rice on the stove top, but we also have a Instant Pot sushi rice recipe.
- Filling Ideas (protein): other than raw fish, you can add smoked salmon slices, cooked shrimp or imitation crab!
- Filling Ideas (non-protein): avocado, carrots, cucumber, lettuce, etc.
- Where to find fish for sushi hand rolls? Head to your local fish monger (someone who specializes in selling fish) to ask about what they would recommend for making sushi. I have also had good luck at Whole Foods.
- Raw Food: consume raw fish at your own risk.
- Leftovers: hand rolls don't keep well leftover - they are more of an eat them when you make them recipe.
Nutrition
Calories: 288kcal | Carbohydrates: 46g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 120mg | Potassium: 410mg | Fiber: 4g | Sugar: 5g | Vitamin A: 161IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
