Friday Fuel: Hand Rolls 3 Ways

We are excited to share a new fun recipe from former Nobu Chef, Dean Sheremet!

Have you always been wanted to make sushi at home? Don’t be intimidated, Let’s make some of my favorite hand rolls together. These are three of my favorite rolls: Spicy Salmon, Yellowtail, and a Vegetarian option.  Feel free to use the ingredients you prefer or mix and match the ingredients mentioned here to make them your own. The key is to have fun!

INGREDIENTS

• Sushi rice
• 6 Nori sheets, sliced in half (seaweed)
• 6 oz Salmon, medium dice
• 4 ounces Yellowtail, minced fine (Hamachi)
• Spicy mayo
• 6 Scallions, green tops only sliced into thin rounds
• 4 Persian cucumbers, green parts only sliced into thin strips 
• 1 Jalapeño sliced into thin strips
• 1 Red bell pepper sliced into thin strips
• Prepared store bought seaweed
• 1 Avocado, sliced thin
• Soy sauce, ponzu, wasabi, and pickled ginger for serving (optional)

 

INSTRUCTIONS

Prepare the Sushi Rice

• 2 cups sushi rice
• 2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons of sugar
• 1 teaspoon salt            

 

Rinse the sushi rice under cold water until the water runs clear. This helps to remove excess starch.

Place the rinsed rice in the rice cooker pot and add the water. Let it soak for 30 minutes.

Close the rice cooker lid and set it to cook the rice according to the manufacturer's instructions.

While the rice is cooking, prepare the sushi vinegar mixture. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over low heat until the sugar and salt dissolve completely. Remove from heat and let it cool.

Once the rice is cooked, transfer it to a large, shallow bowl or a wooden sushi rice tub if available. Use a rice paddle or a wooden spatula to gently fluff and separate the rice grains.

Gradually pour the sushi vinegar mixture over the cooked rice while using the paddle to mix it in. Be careful not to smash the rice grains. Continue mixing until the rice is evenly coated with the vinegar mixture.

Let the seasoned rice cool to room temperature before using it to make sushi rolls or nigiri.

Note: It's important to use sushi rice or short-grain rice for this recipe, as it has the ideal stickiness and texture for sushi. Also, make sure to follow the instructions of your specific rice cooker model for cooking rice

 

Kick it up a notch: Spicy Mayo 

• 1/2 cup Japanese mayonnaise
• 1 tablespoon Sriracha sauce (adjust to taste for desired spiciness)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

 

In a small bowl, combine the mayonnaise, Sriracha sauce, soy sauce, sesame oil

Stir well to thoroughly combine all the ingredients until the mixture is smooth and creamy.

Taste the Sriracha Mayo and adjust the amount of Sriracha sauce according to your desired level of spiciness.

If you prefer a thicker consistency, refrigerate the Sriracha Mayo for about 30 minutes before serving.

 

Prepare your hand rolls 

Prepare all your sushi fillings. Arrange them on a plate for easy access during assembly.

Place a sheet of nori on a clean, dry surface, with the shiny side facing down.

Dip your fingers in water to keep the rice from sticking. Take a golfball sized amount of sushi rice and spread it evenly across the entire surface of the nori sheet, leaving a small border at the top edge

Arrange your desired fillings across the center of the rice. Be creative and layer different fillings for interesting flavor combinations.

Three of my favorite filling combos:  

Yellowtail Roll 

• Yellowtail 
• Scallions 
• Cilantro 
• Jalapeño  

 

Spicy Salmon Roll 

• Spicy Salmon Mix 
• Scallions 
• Persian cucumber 
• Salmon Roe (Ikura) for topping 

 

Veggie Roll 

• Red bell pepper 
• Seaweed 
• Persian cucumber 
• Avocado 

 

Starting from the bottom edge, gently roll the nori sheet upwards, using your fingers to hold the fillings in place and applying gentle pressure to ensure a tight roll.

As you near the top edge, moisten the border of the nori with water to help seal the roll.

Once the roll is complete, place it seam side down on a cutting board.

Repeat the process with the remaining nori sheets and fillings.

Serve the sushi rolls immediately or refrigerate them for a short time before serving.

If desired, serve the sushi rolls with soy sauce, ponzu, wasabi, and pickled ginger on the side for dipping.

 

Hand rolls made in this style are more like traditional sushi rolls, similar to maki rolls. They are easier to assemble and can be a great option for casual sushi parties or gatherings. Enjoy!