Sushi is an art – people spend their entire lives mastering it! But the good new is, the rest of us can have yummy sushi without any training. 😀 Sushi hand rolls are easy, fun, and healthy too! The version we usually make isn’t so traditional – we use brown rice instead of sushi rice, and salmon salad and shrimp as the main filling instead of raw fish. But it’s SO YUMMY and really, you can put in it whatever you want! Come up with your own combinations, and please share them in the comments below!
Salmon Salad, Avocado, and Cucumber Sushi Hand Rolls
Sushi is an art—people spend their entire lives mastering it! But the good news is, the rest of us can have mouthwatering sushi without any training. Sushi hand rolls are easy, fun, and healthy. The version I usually make isn’t so traditional, though. I use brown rice instead of white and salmon salad is the main filling instead of raw fish. You can choose whatever sushi fillings you want, but this is my family’s favorite version.
For rice 3 hours 30 minutes
Total Time 30 minutes
Servings 4 servings
Ingredients
Sushi rice:
- 1 cup/190 g short-grain brown rice
- 11/2 teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
Salmon salad:
- 2 6-ounce/170 g cans wild Alaskan salmon, drained
- 1/4 cup/60 g mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- Salt and freshly ground black pepper
Toppings:
- 1/2 cucumber cut into thin matchsticks
- 1 avocado peeled, pitted, and sliced
- Fresh chives or green onions chopped
To assemble:
- 4 or more nori seaweed sheets
Condiments:
- Wasabi horseradish paste
- Pickled ginger
- Soy sauce or tamari
Instructions
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Prepare the sushi rice: Place the rice in a large bowl and fill with plenty of water. Wash the rice in the water, then drain. Repeat 2 or 3 times.
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Put the rice into a heavy pot with 11/2 cups/355 ml of fresh water and let it sit for 2 to 3 hours.
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With the pot lid slightly ajar, bring the water to a boil. Then, cover the pot, Lower the heat to its lowest setting, and let the rice simmer and absorb the water for 15 to 20 minutes.
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Turn off the heat and let the rice steam, with the lid on, for another 10 minutes.
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While the rice is cooking, place the salt, sugar, and vinegar in a small saucepan and cook over medium-low heat, until the sugar and salt have dissolved. Remove from the heat and let cool.
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When the rice is done, fluff it up with a wooden spatula and scoop it onto a big plate or serving platter so there is a lot of surface area to help it cool faster.
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While the rice is still hot, drizzle the vinegar mixture over it and gently mix the rice with a wooden spatula to cover each grain with the flavoring. Let it cool completely.
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To keep the rice moist, place a damp towel over.
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Prepare the salmon salad: In a bowl, stir together the wild salmon, mayonnaise, lemon juice, and salt and pepper to taste. Feel free to add extra lemon juice if you want a little more tang.
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Mix thoroughly until everything is combined.
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To serve: Place all the ingredients on separate plates or in bowls.
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Cut each nori sheet into four squares.
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Everyone can assemble their own sushi rolls: Place some rice on a nori square, then the salmon salad topped with cucumber and avocado. Then, wrap the nori around the filling. It doesn’t have to be perfect!
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Serve with pickled ginger. Dip in soy sauce (with wasabi, if desired), and eat!