A DIY Hand Roll Sushi is one of the most impressive but least complicated ways to make dinner or even host a party, for both the host and the guests. Most of the ingredients are served raw and fresh—fish, seafood, and vegetables—which means there isn't much cooking as the host except making sushi rice! Shall we?
Explore More
There are so many different types of sushi from nigiri sushi made of little oval balls of rice to different shapes of rolled sushi. Of the rolled sushi, you're probably most familiar with the regular rolls called "maki" in Japanese that are cut into several pieces and the ice cream cone-shaped hand rolls called "temaki" in Japanese.
Because temaki hand roll sushi are literally rolled in your hands, there is no need for special tools like bamboo rolling mats making them easy to make at home, especially as a dinner party. It's casual and lets guests get creative and make the flavor combinations they like.
Regular Sushi Rolls vs Hand Roll Sushi
So, what's the difference between regular shmegular sushi rolls and Hand Roll Sushi? Both are types of sushi, made with vinegar and sugar seasoned rice, some other type of filling, usuall "rolled" in sheets or nori. The difference between the two lies in HOW the sushi is rolled, and the final shape of the roll itself.
Regular sushi rolls, aka "maki sushi," are the ones you see chefs rolling into a cylinder using a bamboo mat to help roll. Chefs cut the roll into 6-8 pieces, which you can eat with your hands or chopsticks and share the pieces with other people!
For Hand Roll Sushi, aka "temaki sushi," chefs shape an individual roll freehand, usually ending up with what looks like an ice cream cone. You eat the Hand Roll Sushi with your hands, and one hand roll is for one person.
One is not better than the other, but at home, making hand roll sushi is much easier because there is no precision rolling with a bamboo mat, etc.
What Ingredients You Need for Sushi Hand Rolls
In cities with sizeable Japanese populations, a regular grocery store might have some of the Japanese ingredients like tamari/soy sauce, sesame seeds, nori, and sashimi-grade fresh fish. If you have access to a Japanese grocery store—in Los Angeles try chains like Mitsuwa Market, Nijiya Market, and Marukai/Tokyo Central—you can find many of the ingredients for Hand Roll Sushi already prepared, even the seasoned sushi rice.
This list may seem somewhat long, but other than the first section for the Sushi Rice, the filling ingredients are all options. Pick and choose based on your taste, what's in season, etc.
Ingredients for Rice and Serving—You need all of these
- Short grain rice for sushi
- Sushi nori (seaweed)
- Rice vinegar
- Sugar
- Tamari or soy sauce
- Wasabi
- Pickled ginger
- Toasted sesame seeds
Fish and Seafood Sushi Filling—Pick and choose any of these
Pick and choose any of these fish and seafood-based sushi fillings. In our house, fresh tuna and spicy tuna are always on the table, non-negotiable. The rest is optional!
- Tuna, fresh
- Spicy tuna
- Cooked shrimp ("ebi" in Japanese)
- Salmon, fresh
- Crab, cooked
- Uni sea urchin
- Roe and caviar
Vegetarian/Vegetable Sushi Fillings—Pick and choose any of these
- Baked Ginger Sesame Marinated Tofu
- Tamago/sweet egg omelet
- Roasted beets
- Takuan or danmuji (yellow pickled daikon radish)
- Avocado
- Cucumbers
- Radish sprouts
- Carrots
- Mango
- Shiso leaves
- Lemons
If you have it in you to cook even a little, you can make Baked Sesame Tofu and tamago, seasoned egg omelet, yourself, but even those are available ready-made at Japanese markets. Both the sesame baked tofu and the tamago in the photo above are store-bought.
Best Rice for Hand Roll Sushi
Rice used for sushi is a naturally sticky, short-grain, and almost always white. In my home kitchen, I use a short- or medium-grain brown rice for that extra fiber boost. Any rice labeled "sushi rice," or "short-grain Japanese rice" works. Regular white rice and other types of medium- or long-grain rice like basmati or jasmine rice will not work as well for sushi as they are not "sticky" enough.
If you have access to a Japanese grocery store, look for organic Kokuho Rose Brown Rice from Koda Farms, which is a multi-generational Japanese rice farming family in California who grows the best rice. Koda Farms sells directly to consumers at the Santa Monica Farmers Market on certain Wednesdays and Hollywood Farmers Market on Sundays. I have seen 5-pound bags of the organic brown rice at Japanese grocery stores (Nijiya and Mitsuwa) and even at some Whole Foods Markets in Los Angeles.
Additional Ingredients Notes and Resources
Nori. Nori are the sheets of dried seaweed used to wrap up the sushi hand rolls. Use a high quality nori to make sure it stays crispy, not chewy. This brand is the best one, validated by a few local sushi chefs. It is available at Japanese markets, online, and in some Whole Foods.
Rice vinegar. This brand and this one are both made from organic brown rice. Both of them are available at Whole Foods. I have also tried Kikkoman and Nakano which must've been unremarkable since I didn't buy them again. If you cannot find rice vinegar, substitute apple cider vinegar. The flavor is different and the acidity is slightly stronger, so use half.
Tamari or Soy Sauce. Tamari is Japanese-style soy sauce brewed without wheat so it is usually gluten-free. This is the organic brand I use. You can use regular soy sauce.
Wasabi. Wasabi is Japanese horseradish that is served along with some sushi to add heat. The very best wasabi is grated fresh from a wasabi root, which you can find in a Japanese grocery store, or online via some small farms in northern California like Half Moon Bay Wasabi. You can also buy wasabi pre-prepared in jars and tubes in refrigerated sections of Asian grocery stores.
Pickled ginger. Containers of pickled ginger are in the refrigerated section of Asian grocery stores. Read the ingredients labels and look for the least number of ingredients: "young" or "baby" ginger, and a natural sweetener not aspartame, if any at all.
Toasted Sesame Seeds. Sesame seeds add some texture and when toasted, a layer of umami. Make sure the seeds are toasted, otherwise toss them in a hot, dry skillet over medium heat for about 90 seconds or until they are fragrant.
Fish and Seafood for Sushi Hand Roll Fillings
You can buy most of the fish, seafood, and other fillings already prepared for sushi if you go to a Japanese grocery store. If you have it in you to prep it yourself, even better!
- Fresh salmon, tuna, and yellowtail (sake, maguro, hamachi). "Sashimi-grade" is not an actual, official term from the USDA or FDA. It is a way for a seller to indicate that they themselves have judged that their fish is safe to eat raw.
- Spicy tuna, canned or fresh. Make your own spicy tuna mix with finely chopped fresh tuna and the same spicy tuna sauce in this recipe.
- Shrimp. Buy fresh shrimp labeled "jumbo" or "colossal," thread a thin skewer or long toothpick lengthwise through the shrimp to keep it from curling, boil, cool, then peil, split and flatten lengthwise. You can also find pre-cooked and packaged shrimp specifically for sushi at Japanese markets.
- Crab, either imitation, which are the long sticks made from pollack fish, or actual cooked crab meat.
- Uni aka sea urchin is a major delicacy and not always available. If you see little boxes of Hokkaido uni (small ones from Japan) or Santa Barbara uni (larger ones from California), grab them!
- Roe and caviar. The most common roe for sushi are ikura from salmon, masago from smelt, and tobiko from flying fish. They are all orange or reddish color, and the latter two have a crunchy texture. Regular caviar can also be used for a more luxury experience.
Check out this post for detailed information about caviar and other roe, including a buying guide, how to serve, and how to eat.
Vegetarian Sushi Hand Roll Fillings
- Baked Ginger Marinated Tofu, pictured above. You should make this for yourself just to eat even without the hand roll sushi because it's so good!
- Tamago is a slightly sweet, fluffy Japanese egg omelet. There is a special technique for cooking tamago that requires a lot of practice!
- Shiso are the palm-sized, heart-shaped leaves that have a slightly bitter, earthy, minty flavor used for garnish or small salads.
- All other fresh herbs and produce from either the Santa Monica Farmers' Market on Wednesday, or Whole Foods Market when I can't find what I need at the farmers' market.
How to Make Sushi Hand Rolls
Make the sushi rice first, which takes 45-50 minutes to cook in a rice cooker or an Instant Pot depending on the manufacturer. Wash, prep, slice, dice the rest of the ingredients while the rice cooks.
How to Make Sushi Rice
Traditionally, sushi rice is seasoned with a mixture of rice vinegar, sugar, and salt. It is this seasoned rice that is technically the "sushi" part of sushi. The instructions for making sushi rice are included here. You can also find more information about types of rice, where to buy, and specific cooking directions here.
In a large bowl, not the inner pot of a rice cooker, wash the rice in cold water by covering the rice by about 2 inches of water, swirling the rice in the water with your hands, then pouring out the water.
Do this until the water runs clear, about five times. Then soak the rice in filtered water with a pinch of salt for at least 10 minutes up to overnight. Cook the rice according to rice cooker or instant pot manufacturer's instructions.
Whisk together rice vinegar, sugar and salt until sugar and salt dissolve.
Place hot cooked rice in a wide, shallow bowl. Drizzle the vinegar sugar mixture over rice, and using a large wooden spoon or rice paddle, gently fold the rice until combined. It will take about five minutes. Cover and set sushi rice aside.
How to Roll Hand Roll Sushi
Show your guests how to make the first roll, and let them loose on their own after that!
Cut toasted nori in half length-wise.
Lay down cut toasted nori shiny side down on a work surface and place 2-4 tablespoons of cooked sushi rice at a 45 degree angle toward one corner of the nori.
Add 1-2 more fillings in lines on top the rice
Pull the bottom corner of the toasted nori over the fillings and continue rolling the hand roll into a cone shape.
Pro-tip: Best to eat the hand roll immediately after rolling. Or, set onto a plate with the seam side down to keep the nori from unrolling while you roll a few more. Eat within 10 minutes otherwise the nori will become super chewy.
Best Combinations for Hand Roll Sushi
Some suggested filling combinations:
- spicy tuna + cucumber
- salmon + avocado + mango
- crab + avocado + cucumber (California roll)
- uni + caviar
Tools and Equipment
As I always say, you don't need any special equipment to make almost any recipe, and the beauty of Sushi Hand Rolls is that you don't even need the usual bamboo mat to roll sushi. However, there are a couple of other gadgets and tools that might make it a LOT easier to make and roll up your Sushi Hand Rolls.
- Rice cooker. Rice cookers run the full gambit of types, features, and prices. I have two: this standard Japanese brand, and this fancy Korean brand, which the NYTimes loves. It is the most ridiculously expensive single-function kitchen tool I own, even more than a KitchenAid stand mixer! But I couldn't successfully cook rice in a regular pot on the stovetop if my life depended on it. This is a smaller, affordable version of the Korean one.
- All-purpose 7-inch chef's knife to cut rolls in a single long stroke, rather than sawing back and forth, which will tear the nori and smash the roll.
- Large Cutting Board. A large size cutting board is stable, sturdy, and has enough surface area to prep multiple vegetables
- Glass mixing bowls
- Soy sauce dishes
- Stainless steel chopsticks are dishwasher safe, don't warp, and are generally easier to keep germ-free.
What Else to Serve with Hand Roll Sushi
Four to five generous Sushi Hand Rolls filled with rice and umami-rich seafood are enough to make a meal. But if you like to have some extra sides as well, here are some side dishes and snacks to add to the table:
- Miso soup
- Steamed edamame
- Korean Cucumber Salad Oi Muchim
- Spicy Cucumber Avocado Salad
- Seaweed salad
- Tempura
Can You Store Leftover Sushi?
Once rolled, Sushi Hand Rolls do not keep well as leftovers. Roll and eat as you go along so you don't have leftovers! That being said you can store leftovers of some of the individual compenents as follows.
Fresh fish is BEST consumed the day it is purchased. If the fish has been untouched, i.e. kept in the refrigerator in its packaging without handling with your hot bare hands, it will continue to keep in an airtight container in the refrigerator for 1 day.
Seasoned sushi rice does not keep up well in the refrigerator. It will still be edible after one day, but the rice won't have the same texture because of the vinegar. Plain cooked rice can be stored for a few days in the refrigerator, so if you think you have cooked too much rice, only season with the sweet vinegar the amount you will use.
Other ingredients that are pickled or cooked will keep for up to two days in individual air-tight containers in the refrigerator.
Best Wine and Cocktails for Sushi Hand Rolls
Sake a Japanese rice wine, is the obvious, goes-with-everything, choice! But save the affordable sake in your fridge you use for cooking and open a separate GREAT sake for drinking with all the luxurious fresh fish in your hand roll sushi. Watari Bune (pictured above) is always a favorite!
Wine. Contrary to popular belief you can absolutely pop a bottle of wine to drink with sushi. You have several directions you can follow for wine pairing with Sushi Hand Rolls. Either take the lead of the briny, umami-rich fish, or follow the sweet, tangy flavor of the rice.
Raw fish dishes often include some form of acid whether that's a squeeze of citrus directly on the fish, vinegar in the sushi rice or shoyu in the dipping sauce. Fresh sushi fish preparations are:
- fresh
- light
- tart
and call for:
- light- to medium-bodied, high-acid white wines
- bright, dry rosé
- of course, sparkling.
When in doubt, pop the bubbles out!
FAQ and Pro-tips
Estimate 6-8 ounces of fresh fish and seafood per person for Hand Roll Sushi, assuming each roll will also include rice and a few vegetable accessories. That calculates to about 1½ to 2 pounds of fish total.
It truly depends on how much filling is in each hand roll! You could make 2 very large hand rolls and call that a serving for a light lunch, or you could make 6-8 "skinny" hand rolls per serving.
Hand Roll Sushi Recipe
Ingredients
- 5 tablespoons rice wine vinegar
- 5 teaspoons sugar
- 1½ teaspoons salt
- 5 cups hot, cooked sushi rice cooked, seasoned rice, recipe below
- 6 sheets sushi nori cut into quarters, yielding 24 pieces
Fish and Seafood Sushi Hand Roll Fillings
- 6 large cooked shrimp
- 6 ounces fresh, sashimi grade salmon sliced into ½-inch strips
- 6 ounces fresh, sashimi grade tuna sliced into ½-inch strips
- 1 cup spicy tuna
- 4 ounces cooked crab
- 1 small box uni sea urchin
- various roe and caviar
Vegetarian Sushi Hand Roll Fillings
- 4 ounces tamago sweet, seasoned omelet recipe coming soon
- Baked Sesame Tofu
- 1 roasted beet
- 1 carrot julienned and blanched
- 1 mango sliced and julienned
- 1 avocado sliced
- 2 Persian cucumbers julienned
Sushi Hand Roll Garnishes
- 6-12 fresh shiso leaves
- toasted sesame seeds
- lemon sliced or cut into wedges
Sauces for Dipping Sushi Hand Rolls
- ½ cup tamari (or substitute soy sauce)
- 2 tablespoons wasabi
- ½ cup pickled ginger
Instructions
- Whisk together rice vinegar, sugar and salt until sugar and salt dissolve. Drizzle the vinegar sugar mixture over hot cooked rice, and using a large wooden spoon or rice paddle, gently fold the rice until combined. It will take about five minutes. Cover and set sushi rice aside.
- Place toasted nori, rice, and fillings in small bowls, on plates, and on serving platters. It is helpful to keep similar ingredients together, e.g. all the raw fish on one larger plate together, vegetarian fillings together. Let each person place about 2-4 tablespoons of sushi rice on a sheet of toasted nori, add their own fillings, and carefully "roll" into a cone.
- Provide individual plates and small sauce bowls for soy sauce, wasabi, and pickled ginger to each person eating.
Notes
salmon + avocado + mango
crab + avocado + cucumber (California roll)
Leave a Reply