Sushi Hand Rolls

Name: Sushi Hand Rolls
Yield: Makes 18
Ingredients: 150 g (5½ oz) sashimi-grade fish, 2 cm (¾ inch) thick, such as tuna or salmon; 1 small Lebanese (short) cucumber, cut into thin strips; 210 g (7½ oz/1 cup) Japanese short-grain rice; 9 sheets roasted nori (dried seaweed), 20 × 18 cm (8 × 7 inches); pickled ginger, to serve; Japanese soy sauce, to serve; wasabi paste; 1 small avocado; 1 tablespoon lemon juice; 60 g (2¼ oz) pickled daikon

Preparation info

Makes
18

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

210 g (7½ oz/1 cup) Japanese short-grain rice
150

Side dish
Fish course
Starter
Pescatarian

Method

Prepare the sushi rice. Spread the rice out on a tray and cool to room temperature. Cover with a damp cloth.
Using a sharp knife, cut the fish into 12 paper-thin pieces, measuring 2 × 5 cm (