A Lesson in Sushi: How to Make a Hand Roll

October 22, 2014

If you're not into sushi cut rolls, try your hand at making hand rolls instead.  The nori, toasted seaweed sheets, are shaped into a cone and filled with rice, fish and vegetables.  This dish is extremely versatile and you can swap out one type of fish for another.  Also, for those of you who are not a fan of seaweed, you can made hand rolls with soy paper which has a very mild flavor.  Watch the tutorial below to learn how to made hand rolls at home.

Spicy Tuna

Spicy tuna is a popular hand roll that you will find at most sushi establishments.  The ingredients mixed with the fish are meant to compliment the tuna's natural flavor, not disguise it. 

5 ounces sushi grade Ahi tuna, cut into cubes
2 teaspoons Sriracha sauce or other Asian hot sauce
2 tablespoons mayonnaise
2 teaspoons thinly sliced green onion/scallion (white and light green parts only)
1/2 teaspoons sesame oil
1 tablespoon roasted white sesame seeds
1/2 English cucumber, julienned
1 cup cooked sushi rice
6 toasted nori sheets

In a small bowl, mix together the mayonnaise and Sriracha. Add the ahi tuna,sesame oil and thinly sliced green onions and toss until the tuna is thoroughly coated with the sauce. Sprinkle half of the roasted sesame seeds and toss the mixture once more.

To assemble the hand roll, place a sheet of nori on a flat surface. Dampen your hands and place a small bit of rice, spreading it evenly on one side of the nori sheet. Top the rice with a spoonful of the tuna mixture, a few pieces of julienned cucumber and a sprinkling of sesame seeds. Roll the hand roll by starting at the lower left hand corner of the nori sheet and roll it upwards to create a cone-shape, making sure to roll as tightly as possible so the fillings do not fall out. Repeat the filling and rolling process until all six hand rolls are assembled.  Serve with typical sushi condiments.

*Feel free to adjust the seasoning and level of spice (adding more sriracha) according to your own tastes.

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