Seaweed Sushi Hand Rolls (Printable)

Crisp nori cones filled with sushi rice, seaweed salad, cucumber, and spicy mayo for a fresh handheld snack.

# What you need:

→ Sushi Rice

01 - 1 cup sushi rice
02 - 1.25 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 0.5 teaspoon salt

→ Fillings

06 - 1.5 cups prepared seaweed salad (wakame)
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

# Directions:

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 mixture into the cooked rice. Allow to cool to room temperature.
03 - In a small bowl, combine mayonnaise, Sriracha, and lime juice. Adjust chili sauce 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 a small amount of seaweed salad, cucumber, and avocado if using diagonally over the rice. Drizzle with spicy mayo and sprinkle with sesame seeds.
06 - Fold the nori over the fillings to form a cone shape. Seal the edge with a little water if needed.
07 - Repeat the filling and folding process with remaining ingredients.
08 - Serve immediately with soy sauce and pickled ginger on the side.

# Expert tips:

01 -
  • You get that restaurant-quality umami punch without any fussing or fancy technique.
  • Hand rolls come together in 40 minutes flat, making them perfect when you want sushi but not the stress.
  • Everyone builds their own, which means less work for you and way more fun at the table.
  • The nori stays crisp, the rice stays cool, and the seaweed salad brings this briny, tangy character that just works.
02 -
  • The nori must stay crisp, which means you have to serve these immediately after rolling, because sitting for even 5 minutes in the fridge will make it chewy and sad.
  • Wet your hands before spreading rice on every single roll, otherwise the rice sticks to your palms instead of the nori and you'll waste half your batch learning this lesson.
  • Don't overfill the rolls because they'll burst open when you try to fold them, and then you're just eating a messy handful of nori and rice instead of an elegant little cone.
03 -
  • If your nori won't stick at the seam, a tiny dab of water on your finger pressed against the overlap will seal it every time.
  • Make the spicy mayo ahead of time and let it sit in the fridge for at least an hour so the flavors meld and the Sriracha settles evenly throughout.
  • Cut your nori sheets in half before your guests arrive so the rolling process feels casual and approachable instead of intimidating.
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