Smoked Salmon Sushi Hand Rolls

While working at a sushi restaurant a few years ago I was always intrigued at how sushi was made. So when work was slow I would watch the sushi chefs make sushi for the customers and from there I just took mental notes on how a variety of dishes are crafted. But it wasn't until I got married that I actually started making sushi - which turns out is really quite simple to do. Luckily for me, the hubby enjoys sushi just about as much as I do and hand rolls are one of his favorites.

Smoked Salmon Sushi Hand Rolls

Yield: makes 12 hand rolls


1 cup sushi rice, uncooked
1 cup water
2 tablespoons rice vinegar
2 teaspoons sugar
½ teaspoon salt
6 toasted nori, cut in half
6 pieces smoked salmon, cut in half
1 cucumber, peeled, and cut into thin even strips
1 large carrot, peeled and cut into thin even strips
1 avocado, peeled and cut into thin even strips
¼ cup scallions, roughly chopped
Japanese soy sauce
pickled ginger


Rinse the rice under cold water 5-6 times until the water runs almost clear. Drain the water and combine the rice and 1 cup of water in a small pot and cover. Place the pot on the stove, turn heat to high and let the rice come to a boil. Once it comes to a boil, immediately reduce the heat to low and let the rice simmer for 15 minutes, covered. Turn off the stove and let the rice rest for 10 minutes.

Transfer the cooked rice into a bowl and stir lightly to cool. In a small microwaveable bowl, combine the rice vinegar, sugar and salt and microwave for 30 seconds. Pour the vinegar mixture into the rice and stir to combine.

Lay a piece of nori on a work surface and spread about 2 tablespoons of rice onto one corner. Place a piece of smoked smoked salmon on top of the rice and add a few strips of the cucumber and carrot. Top it with two slices of avocado and garnish with scallions.

Bring the left corner of the nori over the filling and wrap the right side of the nori tightly around the rice and fillings to form a cone shape, leaving a small flap. Moisten the flap of nori with water and seal the cone. Repeat with the remaining ingredients. Let the rolls rest for a minute or two to let the rice and fillings soften the nori.

Serve with Japanese soy sauce, wasabi and pickled ginger.