Sushi Rice Hand Rolls (Printable)

Delicate sushi rice, creamy avocado, crisp cucumber, and sweet crab wrapped in nori sheets for a fresh, satisfying hand-held treat.

# Ingredient List:

→ Sushi Rice

01 - 1 cup sushi rice (short-grain Japanese rice)
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt

→ Fillings

06 - 1 ripe avocado, sliced
07 - 1/2 English cucumber, julienned
08 - 4 oz cooked crab meat (real or imitation), shredded
09 - 1 tbsp mayonnaise (optional, for mixing with crab)
10 - 1 tsp toasted sesame seeds (optional)

→ Wrapping

11 - 4 sheets nori (roasted seaweed), halved

→ Accompaniments

12 - Soy sauce, for serving
13 - Pickled ginger, for serving
14 - Wasabi, for serving

# Steps:

01 - Rinse the sushi rice under cold water until the water runs clear. Drain well.
02 - Combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
03 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Cool rice to room temperature.
04 - If desired, mix crab meat with mayonnaise for extra creaminess.
05 - Place a half-sheet of nori, shiny side down, on your palm or a bamboo mat. Spread a thin layer (about 2–3 tbsp) of sushi rice diagonally across one corner.
06 - Layer avocado, cucumber, and crab on top of the rice. Optionally, sprinkle with sesame seeds.
07 - Roll the nori into a cone shape, starting from the rice-filled corner and rolling tightly. Seal the edge with a few grains of rice.
08 - Repeat with remaining ingredients to make 8 hand rolls.
09 - Serve immediately with soy sauce, pickled ginger, and wasabi.

# Expert Advice:

01 -
  • You can fill each cone exactly how you like it, no two rolls need to be the same.
  • The nori stays crisp and crackly if you eat them right away, which is half the fun.
  • It's easier than rolling maki and feels more personal, like a little gift you make for yourself.
  • Leftovers turn into next day's lunch with zero guilt and maximum flavor.
02 -
  • If you don't let the rice cool before assembling, the steam will soften the nori and ruin the crunch.
  • Wet your hands lightly before handling rice so it doesn't stick to your fingers and make a mess.
  • Don't overfill the cones or they'll split when you try to eat them, less is more here.
  • Nori gets chewy fast once it touches moisture, so assemble and eat within minutes.
03 -
  • Use a rice paddle or wooden spoon to fold in the vinegar mixture, it's gentler on the grains than a metal spoon.
  • If your nori tears while rolling, don't panic, just patch it with a little extra rice and keep going.
  • A dab of wasabi mixed into the mayonnaise gives the crab filling a quiet heat that sneaks up on you.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them, the flavor deepens and gets nutty.
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