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.

# What You Need:

→ 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

# Directions:

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 Suggestions:

01 -
  • Everything stays cool and fresh, no heavy sauces or deep frying to weigh you down on a warm evening.
  • Rolling by hand means everyone can customize their own filling combinations and feel like a sushi chef for the night.
02 -
  • Cooling the rice to room temperature is non negotiable because hot rice will make the nori soggy and tear when you try to roll it.
  • Using too much filling is the number one reason hand rolls fall apart, so keep it light and centered on the rice rather than piled high.
03 -
  • Keep a small bowl of water nearby to dip your fingers in before handling the rice, which prevents it from sticking to your hands and makes spreading it on the nori much easier.
  • Cut the nori sheets in half with sharp scissors rather than tearing them, because clean edges roll more neatly and seal better at the end.
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