Sushi hand rolls
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.

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

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.


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.


SMEAR a small amount of wasabi diagonally across the rice (be sparing with wasabi, it's hot!).


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.)


FOLD the top right corner of the nori over the rice and filling ingredients.


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.


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.


SERVE the sushi hand rolls with Japanese soy sauce (shoyu) for dipping. Cleanse your palate between hand rolls with a little gari (pickled ginger).