Homemade Hand Rolls for the Sushi Impaired

Ingredients

• to tasteRice, brown or white
• to tasteShrimp (or crab or imitation crab; check the ingredients if using imitation crab)
• to tasteSriracha hot chilli sauce
• to tasteMayonnaise, regular or vegan
• to tasteSpring onions, diced (optional)
• to tasteNori sheets
• to tasteAvocado slices
• to tasteWheat-free tamari or soy sauce

Instructions

1. 1

   Prepare the rice

   For the best texture, cook fresh rice and, while it is still hot, gently stir in rice vinegar—about 10 ml (2 teaspoons) per 240 ml (1 cup) of rice—for roughly 1 minute, until it begins to turn sticky. The original method notes that sushi rice is often made with sugar and salt, but leaves them out. If using leftover rice, sprinkle on a little water, cover and microwave for about 1 minute to re-steam it; use it as it is, or mix in a little mayonnaise to help it hold together.

2. 2

   Cook the shrimp

   Heat a non-stick pan over medium heat with a little coconut oil. Cook the shrimp for a few minutes on each side, until just cooked through but still tender. Let it cool for a few minutes, dice it and place it in a bowl. Add sriracha and mayonnaise to taste, adjusting the heat as you like, then stir in the spring onions if using.

3. 3

   Assemble the rolls

   Cut the nori sheets in half and lay them on a clean work surface or chopping board. With damp fingers, spread rice over about a third of each sheet, using roughly a couple of tablespoons per roll. Add an avocado slice diagonally, with its top pointing towards the upper-left corner, then add a modest amount of the shrimp mixture.

4. 4

   Roll and serve

   Starting at the lower-left corner, roll the nori firmly around the filling. If the end does not stick, dampen the nori slightly to help it seal. Serve with tamari or soy sauce.

What are sushi hand rolls?

Sushi hand rolls, or temaki, are cone-shaped nori wraps filled with rice and other sushi ingredients. They are part of Japanese sushi cooking, but this home-style version keeps the assembly informal and skips the need for a bamboo rolling mat.

The combination here is straightforward: creamy avocado, spicy shrimp and rice tucked into crisp seaweed. Rolling each portion by hand makes it forgiving, especially when the rice is not sticky enough for a tightly formed sushi roll.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 23g protein, 43g carbs, 15g fat.

Rice supplies most of the carbohydrates, while the shrimp provides much of the protein. Mayonnaise and avocado contribute most of the fat; add a vegetable side such as cucumber or edamame to round out the plate.

Choosing the rice

Fresh rice: Warm, freshly cooked rice is the best choice because it can become slightly sticky when stirred with rice vinegar. Brown or white rice both work, though the texture will vary.

Leftover rice: The method allows leftover rice to be revived with a little water and a brief spell in the microwave. A small amount of mayonnaise can help it hold together, but it will not have quite the same stickiness as fresh rice.

Getting the shrimp right

Don’t overcook: The shrimp only needs a few minutes on each side in a pan over medium heat. Take it off the heat once it is cooked through and still tender, then let it cool briefly before dicing.

Season to taste: Mix in the sriracha and mayonnaise gradually, tasting as you go. This lets you set the heat and creaminess without making the filling too loose.

Rolling without a mat

Keep the filling modest: Spread rice over only about a third of the nori and start with a small amount of shrimp mixture. Overfilling makes it harder to form a cone and can push the filling out as you roll.

Use damp fingers: A little water keeps rice from sticking to your hands. If the nori’s edge will not hold, dampen it lightly so it can stick to itself.

Texture and timing

Nori is at its crispest just after the hand rolls are assembled, so prepare the fillings ahead but roll close to serving time. The rice should be warm or freshly re-steamed, while the cooked shrimp can cool briefly before it is mixed with the sauce.

A good hand roll feels secure but not tightly compressed. Aim for tender rice, a creamy filling and nori that still has some crispness.

Serving the hand rolls

Set the tamari or soy sauce alongside the rolls for dipping. Serve them as a light main meal or add simple sides such as miso soup, edamame or a cucumber salad.

If serving a group, put the rice, shrimp mixture, avocado and nori on the table separately so everyone can assemble their own. This also helps keep unused nori crisp.

Recipe notes & tips

• Keep a small bowl of water beside the work surface for dampening your fingers and the nori edge.
• Add the sriracha and mayonnaise in small amounts, tasting the shrimp mixture before adding more.
• Use imitation crab only after checking its ingredients, as the recipe notes.
• Cut the nori sheets in half before you start assembling the rolls.
• Fill each roll lightly at first; you can add more filling once you have the hang of rolling.

Variations

• Use brown rice: Swap in brown rice for a nuttier, chewier hand roll.
• Try crab: Replace the shrimp with crab or imitation crab, checking the latter’s ingredient list.
• Make it vegan: Use vegan mayonnaise and a plant-based filling in place of the shrimp.
• Adjust the heat: Add more or less sriracha to suit your preference.
• Add spring onions: Stir diced spring onions into the shrimp mixture for a fresh savoury note.

Common mistakes to avoid

• Using cold leftover rice: It may not hold together well; dampen it, cover and microwave for about 1 minute to re-steam it.
• Overcooking the shrimp: It can turn firm; cook it for only a few minutes per side, until just cooked through.
• Overfilling the nori: The roll can come apart; start with a small amount of rice and shrimp mixture.
• Dry hands: Rice may stick to your fingers; dampen them before spreading it over the nori.
• A loose seam: The roll may open; lightly wet the nori edge to help it stick.

How to store

Store cooked shrimp and rice separately in covered containers in the fridge and use within 1–2 days. Keep nori dry and assemble the rolls just before eating, as filled rolls soften and do not reheat well.

Frequently asked questions