If you’re even half the fan of sushi that I am, you’ll want to keep some seaweed sheets and wasabi kicking around in your pantry and bookmark this recipe! This makes easy, healthy, gluten-free, homemade sushi in under 30 minutes… so really you have no excuse not to make it! Hand rolls, aka temaki, are a super-simple version of sushi that doesn’t require any particular knife or rolling skills. And the great thing about sushi is – that’s right! – it’s adaptable! Whatever you may be craving – raw salmon belly, spicy crab salad, tempura shrimp, egg, tofu, vegetarian! – these rolls can be tailored to suit your needs and greatest desires. I “accidentally” ended up using brown rice for these as I noticed at the last minute that I was out of sushi rice (aka Japonica/short grain white), but honestly it didn’t make that much of a difference and I felt better about eating a more healthy alternative. Try it out sometime!
1/2 c rice (brown or sushi)
1 c – 1 1/2 c water (1 c for sushi rice, 1 1/2 c for brown rice)
1 tbsp rice wine vinegar
2 tsp white sugar
1 package crab-flavored pollock
1 tbsp sriracha hot sauce
1 quick squeeze from a lime
4 tbsp mayo
1/3 cucumber, sliced thinly
1 avocado, sliced thinly
4 nori seaweed sheets
1. Begin by making the spicy crab salad. Shred the pollock as finely as you can using your hands or two forks. Add the pinch of sugar, mayo, sriracha and lime juice and combine well. Refrigerate until needed.
2. Now to cook the rice. If you’re using the sushi rice, rinse well under cold water until all the excess starch has rinsed off and the water runs clear. Combine the rice and water in a medium saucepan, cover, and cook over medium-high heat until water has been completely absorbed, about 15-25 minutes (brown rice will take longer than white). Remove from heat. Do not stir at all during this process.
3. When the rice is still warm, dissolve the 2 tsp of sugar into the rice vinegar by stirring or swirling. Sprinkle over the rice gradually, gently tossing it in as you go with a spatula. Be very delicate during this process, ensuring you’re not smooshing the little rice grains. The trick to sushi rice is to ensure each grain of rice remains independent of one another. The vinegar and sugar mixture will flavor the rice while cooling it at the same time.
4. When the rice is at room temperature, cut the nori sheets in half down the middle so you end up with two rectangles. Now for assembly!
5. Take a nori rectangle and lay it down horizontally on a clean, dry cutting board. Prepare a small cup of cool water and set it on your work station. On the first third section of the nori, place a thin layer of rice, then a couple slices of cucumber and avocado, followed by a small plop of crab salad. Take the bottom left corner of the rectangle and pull it towards the top right corner of where the rice is, as if to make a pocket with the fillings. Now dab your fingers in your water dish and wet the right end of the nori; this will help it stick shut! Tuck the fillings in with your fingertips as you go and continue rolling until you reach the end of the rectangle, sealing the wet end shut by rubbing and applying more water as needed. Voila! You’ve made a hand roll! Continue with the remaining rectangles until all the fillings have been used up.
6. Temaki is best eaten immediately before the seaweed is given too much of a chance to soften up. Serve with tamari soy sauce, wasabi, and pickled ginger, if desired.