Sushi Hand Rolls

Making authentic sushi at home is all in the rice making process. With just a little bit of patience, you can feel like a sushi master at home, with your very own homemade hand rolls. Just do me a favor and eat them as soon as they're rolled.


Rice Cooker



Sushi zu:

  • 1 cup (240ml) rice vinegar

  • 1 2inch square kombu

  • 3 Tbsp (45g) sugar

  • 1 Tbsp plus 1 tsp (12g) kosher salt

Spicy Mayo:

  • 2/3 cup 150gkewpie mayo

  • 1 Tbsp (20g)sriracha (albeit overused)

  • 2 tsp (12g) gochujang

  • 1 Tbsp (9g)chili oil solids

  • 1 green onion thinly sliced

  • Salt to taste

  • Couple drops sesame oil

Spicy Tuna:

  • 3 Tbsp Spicy mayo mix

  • 8oz Sashimi-grade tuna

  • 2 teaspoons furikake

  • Soy sauce to taste

  • 1.5 Tbsp sriracha

  • 1-2 cucumber sticks per roll

  • Spicy mayo mix

  • Sesame seeds

King crab and Brown Butter:

  • 1 king crab cluster, steamed

  • 1/2 cup butter

  • 1/4 cup bonito flakes (in a sachet)


  • Seared Mushroom

  • Avocado

  • Thai basil

  • Mint

  • Micros

  • Brush with dark soy sauce


Sushi Zu Method:

  1. In a small saucepan, combine rice vinegar with kombu, sugar, and salt. Heat until steaming and the sugar’s dissolved.

  2. Take off the heat and steep for 10 minutes. Drain into a separate container.

Sushi Rice Method:

  1. Start by rinsing and washing the rice three times.

  2. Place equal parts rice to water into the rice cooker. Let sit in the water for 15 minutes before cooking. Press start and cook.

  3. Once cooked, dump the rice into the hangiri and pour the sushi zu over the rice paddle across the rice.

  4. Using the paddle, lift and spread the rice towards the outside. Then using a damp towel, grab the edge of the hangiri and spin while paddling rice into one spot.

  5. Using the damp towel, gather the rice and place into a rice cooker to keep warm.

Spicy Mayo Method:

  1. In a large bowl, add and combine kewpie mayo, sriracha, gochujang, chili oil solids, thinly sliced green onion, few drops of sesame oil, and grated garlic. Whisk to combine.

Spicy Tuna Method:

  1. Thinly slice the tuna and place into a large bowl with thinly sliced green onions, spicy mayo, optional sprinkle of furikake, soy sauce to taste, sriracha, and mix together.

  2. Using wet fingers, place a handful of sushi rice and place it on the bottom half of a half sheet of nori. Spread out to cover just half of the nori sheet.

  3. Add a spoonful of spicy tuna followed by a thinly sliced cucumber stick, sliced green onions, and sesame seeds.

  4. Roll from the bottom up tightly.

King Crab Method:

  1. Start by removing the meat from the crab shell.

  2. In a medium saucepan, melt unsalted butter set over medium heat.

  3. While the butter melts, wrap bonito flakes tightly in a cheese cloth. Tie together and place in the melted butter.

  4. Continue heating the butter until it browns with burning. Remove from heat immediately once browned.

  5. Place the crab meat in the butter for just until hot.

  6. Using wet fingers, place a handful of sushi rice and place it on the bottom half of a half sheet of nori. Spread out to cover just half of the nori sheet.

  7. Top with a slice of avocado followed by the crab meat brushed with butter, cucumber stick, and flaky salt.

  8. Roll from the bottom up tightly.

Vegetarian Method:

  1. Start by slicing the mushrooms and sear in a pan adding a splash of soy sauce.

  2. Place on a prepped piece of nori lined with rice.

  3. Top with a slice of avocado brushed with dark soy sauce, topped with a mix of thai basil, mint, cilantro, and micro greens.

  4. Roll from the bottom up tightly.