Home Food RECIPE: Hand-roll Salmon Sushi

RECIPE: Hand-roll Salmon Sushi

Serves 4 | Cook time 20 minutes

Hand-roll sushi is easy to make, and you can fill it with whatever ingredients you like. Hand-roll sushi is usually served at home as a way that everyone can help themselves at the table. This is a fun way to serve sushi for home parties with your family and friends.


3 Japanese rice-making cups (540 ml) short grain rice
5-10 sheets nori (roasted seaweed)
Soy sauce, suitable amount

<Sushi seasoning>

4 tbsp. Mizkan Rice Vinegar
4-5 tbsp. sugar
2 tsp. salt
6 tbsp. Mizkan Sushi Vinegar

<hand-roll fillings>

300g Salmon, sashimi grade
2 tbsp. Ikura
50g Maguro Tuna, sashimi grade
50g Squid, sashimi grade
8 Sweet shrimp, sashimi grade
Rolled omelet (made with 3 eggs)
1/2 cucumber, sliced
10 green shiso leaves
1/3 pack white radish sprouts


Make Sushi Seasoning

❶ In a medium saucepan, heat 4 tbsp rice vinegar, 4-5 tbsp sugar, and 2 tsp salt over medium-high heat.
❷ Cook until sugar and salt are completely dissolved, 2-3 minutes.
❸ Remove from heat, cool, and transfer to a glass jar.

Make Sushi Rice

❶ Cook short-grain rice following your rice cooker’s directions.
❷ While rice is still steaming hot, pour sushi seasoning over it and mix well. Using a fan, blow the steam off the rice for about one minute. This step allows excess moisture to escape and makes the surface of the rice shine.    

Cook Seared Salmon

❶ Cut the salmon in half. Keep half in refrigerator.
❷ Put half of the salmon in a frying pan until the color changes, then place on a tray and let cool in the refrigerator.

Serve at table

❶ Cut all fillings into sizes that make it easy to hand roll. Cut nori sheet in about 4″ x 4″ square size.
❷ Place fillings on a large plate in a colorful arrangement and serve with roasted seaweed and soy sauce. Serve with sushi rice for hand-roll at the table.
❸ Everyone can make his/her own roll by hand by wrapping rice and fillings as he/she likes

Recipe by Mizkan America | www.mizkan.com

The Mizkan Group is a privately held, international food manufacturer, headquartered in Handa City, Japan, with a heritage that spans more than 200 years.  Always guided by the company’s Two Principles (Offer customers only the finest products and Continually challenge the status quo), the Mizkan Group offers a line-up of well-known international brands under the Mizkan umbrella and is a leader in the liquid condiment category.

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The North American Post is a community newspaper that celebrates Japanese culture in the Greater Seattle area. Founded by 1st generation Japanese-Americans in 1902, the publication is one of the oldest minority-owned newspapers in the region. Today, with bilingual articles in English and Japanese, the publication connects readers with diverse cultural backgrounds to Seattle’s Japanese community. Our articles include local news, event calendars, restaurant reviews, Japanese cooking recipes, community interviews, and more.