Hand Roll Sushi

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The technique to make sushi hand rolls is easy without the pressure of forming the perfect roll with a bamboo mat.

Prep Time5

Total Time5

Course: Snacks

Cuisine: Eurasian

Keyword: Sushi Hand Roll, Hand Roll Sushi

Servings: hand rolls

Calories: 82kcal

Author: Stacey

Colourful vegetables: Cucumber, capsicum, carrot, avocado, cabbage, sprouts. sliced
Protein: salmon, chicken, beef, tofu tempeh,
Mayonnaise, soy sauce, teriyaki sauce

Start by cutting a nori sheet in half. Lay the nori sheet shiny side down onto your bench or counter top.
Place approximately a ¼ cup of cooked sushi rice on the ½ of the nori. You want a square of rice covered nori. Use a knife or spatula to squash and spread the rice to cover the nori.
Lay your chosen sushi toppings on top of the rice on an angle, so that they run from the top right hand corner of the rice to bottom left hand corner.
prinkle some water on the empty side of the nori sheet, roll your sushi into a cone starting from the bottom right hand corner of the rice covered nori.

Water is your friend, whenever I am rolling sushi or sushi balls, I always have a bowl of water near by. Keep your hands and your utensils wet and this will stop the rice sticking to you.
Be creative with fillings, you can make your sushi hand rolls any flavor, so pick fillings your family will like.
Nori sheets: Seaweed sheets can be found in most grocery stores.
Sushi rice: I have a stove top sushi rice recipe and an instant pot sushi rice recipe.

Filling Ideas

Colourful vegetables: Cucumber, capsicum, carrot, avocado, cabbage, sprouts, Asian slaw, pickled cucumbers, pickled carrots
Protein: Salmon, smoked salmon, teriyaki salmon or chicken, shredded chicken, baked chicken cutlets, beef, tofu, tempeh, sashimi (raw fish)
Condiments: Mayonnaise, soy sauce, teriyaki sauce, wasabi, cream cheese, sriracha, avocado aioli