Hand Roll Recipe
Make Hand Roll Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Nori & Assembly
Fillings
Sauces & Condiments
Method
Sushi Rice
- 1
Rinse and soak
Place the 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, rubbing the grains gently, until the rinsing water runs almost clear (2–3 minutes). Drain and transfer rice to a pot or rice cooker. Add 2.25 cups water. Let rice soak 20–30 minutes if time allows (this improves texture).
- 2
Cook rice
If using a rice cooker, cook according to manufacturer instructions. If using stovetop: bring rice and water to a gentle boil over medium heat with the lid on, then reduce heat to low and simmer 12–14 minutes without lifting the lid. Turn off heat and let rest, covered, 10 minutes to finish steaming.
- 3
Prepare sushi vinegar
While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar and salt dissolve (do not boil). Remove from heat and let cool slightly.
- 4
Season and cool rice
Transfer the hot cooked rice to a large wooden or plastic bowl (avoid metal). Evenly pour the vinegar mixture over the rice. Using a wooden paddle or spatula, gently cut and fold the rice — do not mash — while fanning to cool it quickly to room temperature. Aim for slightly warm or room-temp rice. Cover with a damp cloth to keep moist while you prepare fillings.
Nori & Assembly
- 5
Prepare nori
Using kitchen scissors or a sharp knife, cut each full nori sheet in half crosswise to make two rectangles (each half-sheet is a hand-roll size). If your nori isn't crisp, briefly pass each piece over an open flame or toast in a dry skillet 2–3 seconds per side to crisp (optional).
- 6
Set up station
Arrange nori halves, a small bowl of cold water for wetting hands, the seasoned sushi rice, prepared fillings, sauces, and a small bowl of soy sauce/wasabi for serving in an assembly line for efficient rolling.
- 7
Portion rice
With damp hands (dip in the cold water often to prevent sticking), take about 3/4 cup of the seasoned sushi rice (loosely packed) and shape it into a small, compact oblong slightly off-center on a nori half — place rice toward the left side (for right-handed roll) of the nori leaving the top corner empty so you can form a cone.
- 8
Form cone and fill
Place a few strips of salmon, 2–3 thin slices of avocado, a few cucumber matchsticks, and a little scallion on top of the rice. If using spicy mayo, add 1 tsp (or to taste) along the filling. Use your fingers to lift the bottom corner of the nori and fold it up and over the filling, rolling into a cone shape. Tuck the exposed corner into the cone so it holds; dab a grain of rice or a drop of water on the open edge to help seal if necessary.
- 9
Finish and garnish
Sprinkle toasted sesame seeds over the exposed filling and insert a small piece of pickled ginger into the cone if desired. Repeat to make 4 hand rolls total. Serve immediately so the nori remains crisp.
Fillings
- 10
Prepare fish
Keep sushi-grade salmon chilled until ready. Using a very sharp knife, slice the salmon against the grain into long strips about 0.5–1 cm thick and 6–8 cm long for easy insertion into the cone. Refrigerate on a plate until assembly.
- 11
Prepare vegetables
Halve, pit and peel the avocado, then slice thinly lengthwise into 6–8 strips. Trim the cucumber, halve lengthwise, scoop seeds if watery, and cut into thin matchsticks. Thinly slice the scallion on the diagonal. Keep prepared vegetables covered and refrigerated until assembly to prevent browning (brush avocado with a few drops of lemon juice if you want extra protection).
Sauces & Condiments
- 12
Make spicy mayo
Whisk together 3 tbs mayonnaise, 1 tbs sriracha and 1 tsp lemon juice in a small bowl until smooth. Taste and adjust heat by adding more sriracha as desired. Transfer to a squeeze bottle or small spoon for easy application.
- 13
Serve
Place hand rolls on a plate with small dishes of soy sauce and wasabi. Advise diners to eat hand rolls immediately (do not let them sit longer than 10–15 minutes) so the nori remains crisp. Offer pickled ginger between bites to cleanse the palate.