Sushi Rice Hand Rolls (Print)

Fresh nori-wrapped hand rolls filled with seasoned sushi rice, avocado, cucumber, and succulent crab. A delightful Japanese specialty.

# What You Need:

→ Sushi Rice

01 - 1 cup short-grain Japanese rice
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt

→ Fillings

06 - 1 ripe avocado, sliced
07 - 1/2 English cucumber, julienned
08 - 4 oz cooked crab meat, shredded
09 - 1 tbsp mayonnaise
10 - 1 tsp toasted sesame seeds

→ Wrapping

11 - 4 sheets nori, halved

→ Accompaniments

12 - Soy sauce
13 - Pickled ginger
14 - Wasabi

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Drain well.
02 - Combine rice and water in a saucepan. Bring to boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand covered 10 minutes.
03 - Mix rice vinegar, sugar, and salt until dissolved. Gently fold into cooked rice. Cool to room temperature.
04 - Mix crab meat with mayonnaise for creaminess.
05 - Place half-sheet nori shiny side down on palm. Spread 2-3 tbsp sushi rice diagonally across one corner.
06 - Layer avocado, cucumber, and crab on rice. Sprinkle with sesame seeds.
07 - Roll nori into cone shape starting from rice-filled corner. Seal edge with a few grains of rice.
08 - Repeat with remaining ingredients to make 8 hand rolls.
09 - Serve immediately with soy sauce, pickled ginger, and wasabi.

# Helpful Hints:

01 -
  • The contrast between warm, vinegared rice and cool, crisp fillings creates this incredible texture party in your mouth that store-bought sushi can never match.
  • Theres something incredibly satisfying about that moment when your guests realize they can customize their own hand rolls exactly how they want them.
02 -
  • Never refrigerate your finished sushi rice or itll turn hard and lose its delicate texture, a mistake that once forced me to start over just before guests arrived.
  • Wetting your hands slightly with water prevents the rice from sticking to your fingers, making the entire rolling process much more manageable.
03 -
  • For the crispiest nori experience, pass the seaweed sheet quickly over a gas flame or electric burner for just a second before rolling, which intensifies both the flavor and texture.
  • When mixing the vinegar solution for the rice, warm it slightly first to help the sugar dissolve completely and make it easier for the rice to absorb all those flavors evenly.
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