Sashimi Hand Rolls Recipe

Rinse and cook rice

Rinse 0.75 cups short-grain sushi rice under cold water until the water runs clear (about 3–4 rinses) to remove excess starch. Drain and place rice in a small pot with 0.85 cups water. Cover and bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer, covered, for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While the rice rests, warm 1.5 tbs rice vinegar with 0.5 tbs sugar and 0.25 tsp fine sea salt in a small saucepan (or microwave) just until sugar dissolves; do not boil. Transfer cooked rice to a shallow bowl or wooden sushi-oke, gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting motions to avoid mashing the grains. Fan the rice as you fold to cool it to lukewarm (this gives a glossy finish). Keep rice covered with a damp cloth until assembly.

Slice sashimi: Pat the fish dry with paper towel. Using a very sharp knife, cut the tuna, salmon, and yellowtail into long thin strips roughly 3–4 inches long and 1/4 inch wide suitable for rolling. Keep fish chilled until ready to assemble.

Prep produce: Remove avocado from skin and thinly slice. Toss avocado slices with a light sprinkle of rice vinegar (optional) to slow browning. Julienne cucumber and thinly slice green onion. If using shiso or cilantro, wash and dry leaves.

Prepare nori: Cut 1 full nori sheet in half crosswise so each piece is about 4.5 x 7 inches (or use pre-cut half sheets). Hold the nori shiny side down and place with the short edge closest to you for rolling.

Moisten hands: Keep a small bowl of water mixed with a teaspoon of rice vinegar nearby and wet your fingertips lightly to prevent rice from sticking to your hands.

Form cone & rice base: With damp hands, take about 2–3 tbs of seasoned sushi rice (enough for one single hand roll) and place it on the left third of the nori (if right-handed) near the short edge. Spread the rice into a compact thin layer, leaving the top third of the nori free of rice so it can seal.

Add fillings: Lay 1–2 strips (about 1 oz total) of your chosen sashimi across the rice so ends extend slightly beyond the nori edge. Add a couple slices of avocado (about 1–2 pieces), a small pinch (about 2 tbs) of julienned cucumber, and a few slivers of green onion. Add a shiso leaf if using. Sprinkle 0.5 tsp toasted sesame seeds over the fillings. If using spicy mayo or unagi sauce, dot about 0.5–1 tsp of sauce onto the fish now.

Roll into cone: Starting from the short edge nearest you, fold the bottom-left corner of the nori up and over the fillings to start forming a cone. Continue rolling diagonally, tucking as you go to create a tight cone-shaped hand roll. Seal the final edge by moistening the bare strip of nori with a few drops of water so it sticks.

Finish: Repeat with remaining nori and fillings if preparing more than one. Serve the hand roll immediately to maintain nori crispness.

Plating and condiments: Place the sashimi hand roll on a small plate seam-side down. Serve with 1 tsp soy sauce, 0.25 tsp wasabi, and 0.25 oz pickled ginger on the side for tasting. Recommend eating immediately; nori will become soggy if left longer than 10–15 minutes.