Sushi Rice Hand Rolls (Print Version)

Delicate rice, creamy avocado, crisp cucumber, and sweet crab wrapped in nori for a fresh treat.

# Components:

→ 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)
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

# Preparation Steps:

01 - Rinse the sushi rice under cold water until the water runs clear, then drain thoroughly.
02 - Combine rice and water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this seasoning into the cooked rice. Allow rice to cool to room temperature.
04 - If desired, combine shredded crab meat with mayonnaise for enhanced creaminess.
05 - Place a half-sheet of nori shiny side down on your palm or bamboo mat. Spread 2–3 tablespoons of sushi rice diagonally across one corner of the nori.
06 - Layer avocado slices, julienned cucumber, and crab mixture on top of the rice. Optionally sprinkle with toasted sesame seeds.
07 - Roll the nori into a cone shape starting from the rice-filled corner, rolling tightly. Seal the edge using a few grains of rice.
08 - Repeat steps to assemble remaining rolls, yielding 8 hand rolls total. Serve immediately with soy sauce, pickled ginger, and wasabi.

# Expert Advice:

01 -
  • You can assemble them in minutes once the rice cools, making it perfect for weeknight dinners or impressing friends without stress.
  • Everyone builds their own, so picky eaters can customize, and it becomes a shared moment instead of a meal you serve.
  • There's something primal and satisfying about eating with your hands that makes even simple ingredients feel special.
02 -
  • Rice temperature is everything—if it's too warm, it'll turn the nori into a soggy mess, and if it's too cold, the vinegar won't distribute evenly and it'll taste one-dimensional.
  • Don't overstuff; it's tempting to pile everything in, but a thin layer of fillings keeps the roll intact and lets you taste each component instead of getting a texture overload.
  • Nori quality matters—if it smells stale or breaks easily, it's old; fresh nori has a grassy, ocean-like aroma and bends without snapping.
03 -
  • If crab meat is expensive or hard to find, high-quality imitation crab works beautifully and is honestly what most sushi restaurants use—don't feel like you're cutting corners.
  • Add a touch of Sriracha or a small dab of wasabi directly into the mayo-crab mixture if you want heat built in instead of just a dipping option.
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