This delicious Sushi Hand Roll recipe is a fresh, flavorful, and fun way to expand beyond traditional nigiri and sashimi.
Years ago, I lived around the corner from a small Japanese gift shop. Towards the back of the shop, there was a counter where you could order coffee and small bites like sushi hand rolls. I would always get the spicy salmon hand roll, which had delicious, creamy avocado, crunchy, toasted sesame seeds, and of course, the most fresh spicy salmon. This recipe reminds me a lot of the fresh rolls that the shop owner used to serve me. It’s packed with tons of flavor and texture.
Gone are the days of driving to a restaurant and paying a premium for simply prepared, high-quality sushi. You’ll be surprised at how easy it is to have your own sushi night at home with easy recipes like this one. You can customize these rolls and spruce them up with an assortment of add-ons, like scallions and sesame seeds, as well as flavorful sauces like eel sauce and Sriracha Mayo.
Is Sushi Hand Roll Healthy?
The sushi-grade salmon in this hand roll provides a good source of protein and omega-3 fatty acids. The addition of avocado contributes even more healthy fat to this roll, as well as fiber. While sushi rice is a key component to this recipe, it’s worth noting that it is a refined carb and not suitable for low-carb diets. If you’re looking for an alternative, consider swapping in brown sushi rice. To suit a vegan diet, you can opt for marinated tofu, seitan, or tempeh instead of salmon.
What’s The Difference Between A Hand Roll And A Cut Sushi Roll?
Hand rolls and cut sushi rolls (maki) often share the same components, but they differ in shape and preparation. Hand rolls are rolled by hand into a cone shape, while maki rolls are made using a bamboo mat to form a cylinder. As the name suggests, hand rolls are eaten with your hands, while cut sushi rolls are typically sliced into six or eight bite-sized pieces and eaten with chopsticks.
How do I store leftovers?
Wrap each one tightly in food-safe wrap and place inside an airtight container. Store in the fridge and consume within 24 hours. I don’t recommend freezing the hand rolls, as some ingredients may lose their texture once thawed.
Serving Suggestions
I love to include sushi hand rolls when I’m making my own sushi, so I’d recommend having a full spread and trying Spicy Kani Roll and Alaska Roll, too. You can also serve these hand rolls alongside these fantastic Soba Noodles or these juicy Teriyaki Chicken Wings. Personally, I never make sushi hand rolls without a side of these blistered Air-Fried Shishito Peppers. They may seem like more of an appetizer or snack, but they’re actually a great side for sushi hand rolls. Ready to cleanse your palate between bites? Try this easy recipe for Pickled Ginger.
Ingredients
- 4 nori sheets halved
- 2 cups sushi rice cooked and seasoned
- Wasabi paste optional
- 8 ounces sushi-grade salmon thinly sliced
- 1 avocado thinly sliced
- 1 cucumber julienned
- Soy sauce for dipping optional
- Pickled ginger optional
Instructions
- Place a half sheet of nori on a flat surface. Spread a thin layer of rice on the left side of the nori.
- Add a small amount of wasabi (if using), then place salmon, avocado, and cucumber on top of the rice.
- Begin rolling from the left corner, tucking in the ingredients, and roll into a cone shape. Seal the edge with a little water. Continue with remaining sheets. Serve with soy sauce and pickled ginger as an option.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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