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.
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| Prepared sushi rice to serve 4 |
| 10 toasted nori sheets—cut in half |
| 7 oz (200g) sliced smoked salmon |
| 24 cold cooked shrimp—peeled and deveined |
| ½ cucumber—peeled, deseeded and cut into 3-inch strips |
| 2 avocados—peeled and cut into strips |
| 1 carrot—peeled and grated |
| 2 scallions, green part only—cut into 3-inch pieces |
| Wasabi paste |
| Pickled ginger (gari) |
| Japanese soy sauce |
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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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