Hand Roll Sushi

Ingredients

• 1 recipesushi rice
• 5 large sheets, cut into quartersroasted nori seaweed
• 2 cans, drainedtuna
• 4 tbspmayonnaise
• 1 tbsplemon juice
• ½ tspsalt
• 1Japanese or Persian cucumber, cut into julienne
• As desiredsuggested additions: smoked salmon, cream cheese, rolled omelette (tamago-yaki), etc.

Instructions

1. 1

   Mix the tuna

   In a medium bowl, combine the drained tuna with the mayonnaise, lemon juice and salt.

2. 2

   Fill and roll

   Cut the nori sheets into quarters. Place some sushi rice on a piece of nori, then arrange tuna mixture and cucumber strips in the middle of the rice. Roll the nori into a cone.

What is hand roll sushi?

Hand rolls, or temaki, are Japanese sushi made by wrapping rice and fillings in a cone of nori. Unlike tightly shaped sushi pieces, they are assembled by hand and eaten soon after rolling.

This version pairs seasoned rice with a creamy tuna filling and crisp cucumber. The contrast in texture and the straightforward assembly make it a good option for a relaxed sushi meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 24g protein, 70g carbs, 15g fat.

The sushi rice supplies most of the carbohydrates, while mayonnaise contributes much of the fat and tuna provides the main protein. Balance the plate with a vegetable side, or include extra cucumber and other vegetables in the rolls.

Choosing the fillings

Tuna: Drain it well before mixing so the filling stays together rather than turning watery. Mayonnaise gives it a creamy texture, while lemon juice and salt add savoury, bright flavour.

Cucumber: Japanese or Persian cucumbers have relatively few seeds and make neat, crisp strips. Cut them into thin julienne so they sit comfortably inside the cone.

Get the rice ready

Sushi rice: Prepare the rice recipe before assembling the hand rolls, as this method assumes it is ready to use. Let it cool until comfortable to handle, but avoid leaving it uncovered for long, which can dry it out.

Portions: Use enough rice to cover part of each nori piece without packing it into a thick layer. A thinner layer leaves room for the tuna and cucumber and helps the cone close.

Rolling a neat cone

Position: Place the rice and fillings towards the middle of the nori piece, as directed, and keep the filling compact. Too much filling makes the sheet difficult to roll.

Shape: Bring one corner of the nori across the filling and roll towards the opposite edge to form a cone. Serve promptly, since moisture from the rice and filling gradually softens the seaweed.

Texture and timing

The cucumber should stay crisp, while the tuna mixture should be moist but not loose. Draining the tuna thoroughly is the main way to avoid a soggy filling.

The stated total time is 75 minutes, including preparation of the sushi rice. Once the rice and filling are ready, assembly is quick; roll the cones close to serving time for the best nori texture.

Serving ideas

Serve the rolls as soon as they are made, arranging the rice, tuna and cucumber so everyone can assemble their own. A simple bowl of miso soup or a light salad makes a complementary side.

For a varied platter, offer additional fillings such as smoked salmon, cream cheese or rolled omelette. Keep any extra fillings ready in narrow strips so they are easy to tuck into the cones.

Recipe notes & tips

• Drain the tuna thoroughly before combining it with the other filling ingredients.
• Cut the cucumber into thin, even strips so it fits neatly in the rolls.
• Keep the rice layer fairly thin to leave space for the tuna and cucumber.
• Set out all the fillings before cutting the nori so assembly is straightforward.
• Roll the hand rolls just before serving to help the nori stay crisp.

Variations

• Smoked salmon: Swap in strips of smoked salmon for some or all of the tuna.
• Cream cheese: Add a narrow strip alongside the tuna for a richer, creamy filling.
• Tamago-yaki: Include strips of rolled Japanese omelette for a mild, savoury variation.
• Extra vegetables: Add thin strips of another crisp vegetable alongside the cucumber.
• More citrus: Add a little extra lemon juice to the tuna mixture for a brighter flavour.

Common mistakes to avoid

• Wet tuna: Excess liquid can loosen the filling; drain the tuna well before mixing.
• Too much rice: A thick layer crowds out the fillings; spread on a modest amount.
• Overfilled nori: A bulky filling makes the cone hard to close; use compact strips.
• Thick cucumber: Large pieces can make rolling awkward; cut the cucumber into thin julienne.
• Rolling too early: Nori softens as it sits against the rice; assemble close to serving.

How to store

Keep leftover tuna mixture and cut cucumber covered separately in the fridge and use within 1–2 days. Hand rolls are best eaten straight away; assembled rolls soften in storage and are not ideal for reheating.

Frequently asked questions