Seaweed Sushi Hand Rolls (Printer-friendly)

Nori cones with sushi rice, tangy seaweed salad, cucumber, and spicy mayo for a fresh bite.

# What You'll Need:

→ Sushi Rice

01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt

→ Fillings

06 - 1 1/2 cups prepared seaweed salad (wakame salad)
07 - 1 small cucumber, julienned
08 - 1 avocado, sliced (optional)
09 - 6 sheets nori (roasted seaweed), cut in half

→ Spicy Mayo

10 - 3 tablespoons mayonnaise or vegan mayo
11 - 1 tablespoon sriracha or chili sauce
12 - 1 teaspoon lime juice

→ Garnish

13 - 1 tablespoon toasted sesame seeds (optional)
14 - Soy sauce, for serving
15 - Pickled ginger, for serving

# How To Make It:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer over low heat for 15 minutes. Remove from heat and let stand for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into cooked rice and allow to cool to room temperature.
03 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Adjust chili level to taste preference.
04 - Lay one half-sheet of nori shiny side down on a flat surface. With wet hands, spread a thin layer of sushi rice diagonally over half the nori, leaving the top third bare.
05 - Place small amounts of seaweed salad, cucumber, and avocado diagonally over rice. Drizzle with spicy mayo and sprinkle with sesame seeds. Fold nori over fillings to form cone shape, sealing edge with water if needed.
06 - Repeat assembly process with remaining ingredients until all hand rolls are formed.
07 - Serve immediately with soy sauce and pickled ginger to maintain crispy nori texture.

# Expert Advice:

01 -
  • Hand rolls taste like restaurant-quality sushi but actually let you feel like you're in control of what's happening.
  • The seaweed salad adds this tangy, umami punch that regular sushi somehow always misses.
  • You can prep everything ahead and just assemble moments before serving, which means less stress and more time with your guests.
  • Even if you mess up the cone shape, it still tastes incredible and honestly looks more homemade charming.
02 -
  • The moment nori hits moisture, it begins softening, so assemble these as close to eating time as possible—they're not meant to be made an hour ahead and left sitting.
  • Wet hands are your secret weapon for handling sushi rice without it sticking to you like glue, so keep a small bowl of water nearby and dip frequently.
  • If your rice is too warm when you try to roll, it will steam the nori and make it limp, so actually waiting for it to cool is non-negotiable.
03 -
  • The difference between good sushi rice and great sushi rice is patience—don't skip the cooling step or rush the vinegar folding, because crushing the grains makes everything mushy and sad.
  • Buy your seaweed salad fresh from the refrigerated section rather than shelf-stable, because the fresher version tastes brighter and hasn't been sitting around losing its snap.
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