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Sushi
hand rolls are a fun and delicious change from regular sushi.
You can make the hand rolls in advance, or simply lay out
all the ingredients on a table and let your guests create
their own rolls with their favorite fillings. If you've
never made sushi hand rolls before you might find them a
bit finicky to roll at first—but we can assure you
that with a little practice it becomes a lot easier. And
it's well worth the effort to get it right.
(Read
the related
blog post.)
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PREPARE
the sushi rice
and the filling ingredients.
In this case we're using smoked salmon, shrimp, avocado,
cucumber, scallions and grated carrot. For more filling
ideas click
here.
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LAY
a halved nori sheet shiny side down on a large plate.
Using moistened hands, place a ping pong ball sized
amount of the rice on the right side of the nori sheet,
then flatten down slightly.
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SMEAR
a small amount of wasabi diagonally across the rice
(be sparing with wasabi, it's hot!).
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PLACE
your chosen filling ingredients diagonally on top
of the rice so they point towards the bottom right
corner of the nori. (Be sure not to overfill your
roll.)
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FOLD
the top right corner of the nori over the rice and
filling ingredients.
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PICK
the hand roll up and wrap the left side of the nori
tightly around the rice and fillings to form a cone
shape, leaving a small flap.
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MOISTEN
the flap of nori with water and seal the cone. Leave
the rolls for a minute or two before eating to let
the rice and fillings soften the nori.
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SERVE
the sushi hand rolls with Japanese soy sauce (shoyu)
for dipping. Cleanse your palate between hand rolls
with a little gari (pickled ginger).
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