Make Your Own Sushi Hand Rolls
Once you have all of the ingredients ready for this DIY sushi meal you can make hand rolls by filling small pieces of nori and rolling them into cone shapes to eat. You can also leave the nori whole and make classic rolls (maki).
Smarts #1: No need for a sushi mat. Hand rolls don't require one and you can find great tips online for rolling classic rolls in parchment paper.
Smarts #2: Sushi rice should be used right away, so be sure to give yourself enough time to assemble this meal.
- Mayonnaise - 1/3 cup
- Sriracha - 1 tsp , more or less, to taste
- Lime juice - 2 tsp
- Nori - 8 sheets
- Cucumbers - 8 oz , sliced into matchtsticks
- Avocados - 1 , sliced
- Foil - for baking
- Salmon - 8 oz
- Furikake (opt) - 2 Tbsp
- Pickled ginger - for serving
- Soy sauce, low-sodium - for serving
- Wasabi paste (opt) - for serving
- Rice, sushi - 1 1/2 cups
- Water - 2 cups
- Vinegar, rice - 3 Tbsp
- Sugar - 1 tsp
- Salt - 1/2 tsp
- Edamame, in the pods - 12 oz
- Salt - for topping
Make Sriracha mayo - (If prepping right before cooking, get the oven heating first.) Whisk together mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
Nori / Cucumbers / Avocados - For the nori, you can slice them in halves or quarters - whichever will be easiest to hold in your hand while you add fillings. If you want to make some classic sushi rolls (maki), leave the nori sheets whole. Prep cucumbers and avocados as directed.
Heat oven to 400F / 204C degrees. Line a sheet pan or small baking dish with foil. Spray it with nonstick cooking spray or brush it with some oil.
Place salmon on the prepared pan and season with some salt and pepper. Bake the salmon until it flakes easily with a fork, 10 to 14 minutes (depending on thickness).
While the salmon cooks, rinse the rice in cool water (not on the ingredients list) until the water runs clear. Drain well. Combine rice and water (portion on the ingredients list) in a saucepan. Bring to a boil. Reduce heat to a low simmer. Cover and simmer until all of the water is absorbed, ~20 minutes. Transfer the rice to a serving bowl and let it cool slightly.
Next, combine vinegar, sugar, and salt (portion for rice) in a microwave-safe bowl. Microwave on high until the sugar and salt dissolve (you may need to stir it a few times). Pour the mixture over the rice and stir it gently in until evenly combined. Cover the rice with a dishtowel so that it stays moist but is cool enough to handle by the time you serve the meal.
Use a fork to shred the salmon into bite-sized pieces. If you like spice, you can stir the Sriracha mayo into the salmon. (You can also keep them separate to add at the table.)
Set out all of the sushi ingredients - salmon, Sriracha mayo, sushi rice, nori, cucumbers, avocados, furikake, ginger, soy sauce, and wasabi paste.
Place edamame in a microwave-safe bowl. Cover with a damp paper towel and microwave until heated through, 2 to 3 minutes. Sprinkle with salt (portion for edamame).
Assemble your sushi hand rolls right at the table by holding a piece of nori in your hand and adding rice and other ingredients. Roll the nori around the fillings into a cone shape and enjoy. If this is your first time serving this meal, don’t worry if it gets messy - that’s part of the fun! Enjoy steamed edamame on the side.