Sushi hand rolls are 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 yo 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
- 410 toasted nori sheets-cu-peeled, and cut into strips
- 7 oz. (200g) sliced smoked salmon
- 24 cold cooked shrimp=peeled and deviened
- 1/2 Cucumber-peeled, deseeded and cut into 3-inch strips
- 2 avocados-peeled and cut into strips
- 1 carrot-peeled and cut into into strips
- 1 carrot-peeled and grated
- 2 scallions, green part only-cut into 3-inch pieces
LAY a halved nori sheet shiny side down on a large plate. Using moistened hands. Place a pingo pong ball sized amount of 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 they point towards the bottom right corner. (Be sure not to overfill your roll.)
FOLD the top right corner of the Nori over the rice and feeling 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 oaf Nori with water and seal the cone. Leave the rolls for a minute or two before eating to let the rice and filling soften the Nori.
SERVE the sushi hand rolls with Japanese soy sauce (shoyu) for dipping. Cleanse your palate between hand rolls with a little gain (pickled ginger)