6-hand Roll Recipe

Rinse and Cook Rice

Rinse the 2 cups short-grain sushi rice under cold water until the rinse runs clear (about 6–8 rinses). Drain and combine with 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice cooks, warm 3 tbs rice vinegar, 2 tsp sugar, and 1 tsp salt in a small pan or microwave just until sugar dissolves. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold in the seasoned vinegar with a cutting motion, fanning rice as you fold to cool it to near room temperature. Cover with a damp towel until use.

Bay Scallops

Pat scallops dry. Heat 1 tsp vegetable oil in a small nonstick skillet over medium-high. Sear scallops 30–45 seconds per side just until opaque and with a light golden edge (for a warm contrast). Remove and cool slightly; toss with 1 tsp fresh lemon juice and a pinch of salt. If using raw scallops, skip searing and keep chilled.

Lobster

If lobster is pre-cooked, chop into 1/4–1/2-inch pieces. If raw, steam or poach until opaque and fully cooked, then chop. Toss lobster meat with a light coating of 1 tbs mayonnaise to keep it moist (optional).

Crab, Toro, Yellowtail, Salmon

Shred imitation crab or break lump crab into bite-size pieces. Keep sashimi-grade yellowtail, salmon, and toro chilled and slice thinly (if not pre-sliced) into long strips appropriate for rolling and for covering the roll if doing inside-out or nigiri-style presentation.

Vegetables & Spicy Mayo

Slice avocado thinly and toss briefly with a drop of lemon to prevent browning. Julienne or thinly slice cucumber. Make spicy mayo by mixing 2 tbs mayonnaise with 1 tsp Sriracha (adjust heat to taste).

Portion Rice

Wet your hands with a vinegar-water mix (1 tbs rice vinegar to 1/2 cup water) to prevent sticking. For each hand roll, portion about 1/2 cup seasoned sushi rice (measured cooked rice). Keep remaining rice covered.

Lay Out Nori

Cut nori sheets in half crosswise to create 8 rectangles for large hand rolls (or use full sheets for very large rolls). Place one nori rectangle shiny side down on your palm or on a piece of plastic wrap if building by hand.

Form Cone

Place the rice on the left third of the nori (if right-handed) and press lightly into a triangular/oval base. Spread rice diagonally to leave a top corner free so you can fold nori into a cone. Using your hand, form nori into a cone shape by folding the sheet around the rice, leaving an open top.

Add Fillings (Layering for 6 Proteins)

Into each cone, add a small amount (about 1/2 oz) of each protein so every hand roll contains all six: yellowtail (about 1/2 oz), seared or raw bay scallops (about 1/2 oz), salmon (about 1/2 oz), shredded crab (about 1/2 oz), toro (about 1/2 oz), and chopped lobster (about 1/2 oz). Add a few thin cucumber strips and 2–3 slices avocado. Dot with about 1/2 tsp spicy mayo or plain mayo as preferred. The goal is balanced bites — do not overfill so the cone holds together.

Finish & Garnish

Sprinkle 1/4 tsp toasted sesame seeds over the fillings. Optionally brush a thin line of soy sauce on the inside edge or serve soy sauce on the side for dipping. Wrap the open edge of nori tightly to maintain cone shape; if needed, use a small strip of rice to seal. Repeat to make 4 hand rolls (adjust quantities to make more).

Arrange the 4 hand rolls standing upright in a sushi plate or on parchment so the open top is visible. Garnish plate with pickled ginger and a small mound of wasabi. Serve immediately with soy sauce for dipping. Recommend serving within 15 minutes of assembly to preserve nori crispness.