Sushi Rice Hand Rolls (Printable Version)

Delicate sushi rice with creamy avocado, crisp cucumber, and sweet crab wrapped in nori for a fresh, satisfying hand-held treat.

# What You'll Need:

→ Sushi Rice

01 - 1 cup sushi rice (short-grain Japanese rice)
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt

→ Fillings

06 - 1 ripe avocado, sliced
07 - 1/2 English cucumber, julienned
08 - 4 ounces cooked crab meat, shredded
09 - 1 tablespoon mayonnaise (optional)
10 - 1 teaspoon toasted sesame seeds (optional)

→ Wrapping

11 - 4 sheets nori (roasted seaweed), halved

→ Accompaniments

12 - Soy sauce, for serving
13 - Pickled ginger, for serving
14 - Wasabi, for serving

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Drain thoroughly.
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 in small bowl until dissolved. Gently fold into cooked rice. Cool to room temperature.
04 - Mix crab meat with mayonnaise if desired for extra creaminess.
05 - Place half-sheet nori shiny side down on palm. Spread 2-3 tablespoons sushi rice diagonally across one corner.
06 - Layer avocado, cucumber, and crab over rice. Sprinkle with sesame seeds if using.
07 - Roll nori into cone starting from rice-filled corner, rolling tightly. Seal edge with a few grains of rice.
08 - Repeat with remaining ingredients to make 8 hand rolls total.
09 - Serve immediately with soy sauce, pickled ginger, and wasabi.

# Expert Hints:

01 -
  • These hand rolls let you skip the fussy restaurant prices while creating something that feels both casual and special on a random Tuesday night.
  • Theres something incredibly satisfying about customizing each roll exactly to your taste, making dinner feel like both a meal and an activity.
02 -
  • Never refrigerate your temaki ingredients together or pre-assemble them, as the nori will become chewy and lose that satisfying crunch that makes hand rolls special.
  • The rice needs to cool to room temperature but should still be slightly warm when making the rolls, creating that perfect contrast of temperatures that restaurant sushi masters aim for.
03 -
  • Toast your nori sheets briefly over a gas burner or in a dry pan before using to enhance their flavor and make them more pliable for rolling without breaking.
  • Keep a small dish of equal parts water and rice vinegar nearby to dip your fingers in while working with the rice, preventing sticking while adding subtle flavor.
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