Sushi Rice Hand Rolls (Printable)

Tender sushi rice paired with creamy avocado, crisp cucumber, and savory crab wrapped in seaweed.

# What you'll need:

→ 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, 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

# Method:

01 - Rinse sushi rice under cold water until water runs clear. Drain thoroughly.
02 - Combine rice and water in saucepan. Bring to boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat, keep covered, and let stand 10 minutes.
03 - In a small bowl, dissolve rice vinegar, sugar, and salt. Gently fold into cooked rice and cool to room temperature.
04 - Optional: Combine crab meat with mayonnaise for creamier texture.
05 - Place half-sheet nori shiny side down on palm or bamboo mat. Spread 2–3 tbsp sushi rice diagonally on one corner.
06 - Layer avocado slices, julienned cucumber, and crab mixture over rice. Optionally, sprinkle with toasted sesame seeds.
07 - Roll nori into cone shape from rice-filled corner, rolling tightly and sealing edge with a few grains of rice.
08 - Repeat process with remaining ingredients to make 8 hand rolls. Serve immediately with soy sauce, pickled ginger, and wasabi.

# Expert Advice:

01 -
  • They come together in under an hour, no rolling mat required—just your hands and a little rice-grain glue.
  • Everyone gets to customize their roll, which means no arguments about who gets the extra avocado.
  • The moment nori hits your mouth, there's this textural snap that makes the whole thing feel like real sushi, but easier.
02 -
  • Sushi rice must be cool before you handle it, or your warm hands will wilt the nori and turn it into a damp, limp mess.
  • If your fillings are too thick or you over-stuff, the nori will tear and your roll becomes soup in your hand—start lean and taste as you go.
  • Nori is hygroscopic, meaning it pulls moisture from the air; buy smaller quantities and seal it immediately after opening, or your next batch will taste stale.
03 -
  • Keep a small bowl of water nearby while rolling—dipping your fingers in it prevents rice from sticking to your hands, and a wet finger seals the nori edge perfectly.
  • If you're making hand rolls for a crowd, prep all your fillings first, arrange them on a platter, and let people assemble their own; it's faster, more fun, and everyone gets exactly what they want.
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