Japanese-style hand rolls
- Alexina Anatole
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Serves 4
Easy
Prep: 15 mins
Cook: 15 mins
plus soaking
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Hand rolls are sushi with the pressure taken off – no sushi mats, no rolling, just delicious things wrapped up in nori and eaten immediately
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These Japanese-style hand rolls are the twentieth in olive talent resident Alexina Anatole's video series, One Good Thing*, for which she shares hacks that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next, then try her simplest chocolate mousse, bitter leaf salad with salted kumquats and whipped cod's roe with cured lemons.*
Alexina says, "I don't know who needs to know this, but you don't need to know how to roll sushi in order to host a sushi night. Let me explain: I've become obsessed with finding ways to host that don't involve too much prep or worrying about elaborate plating. Enter the hand roll, a form of sushi that doesn't require much technique or any fancy equipment. Lay the components down the middle of the table, show your guests how to pull together a hand roll and let them run with it.
"Today's components are a simple raw, marinated salmon, but you could also opt for something like spicy tuna if you want it cooked. Serve alongside sushi rice that's been washed, soaked, cooked and seasoned, plus whatever fillings you like – cucumber cut into thin batons, sliced avocado, finely sliced spring onions, salmon roe, anything else you fancy. Hand it over to your guests and let them get involved."
Japanese-style hand rolls recipe
Ingredients
SUSHI RICE
-
210g sushi rice
-
1½ tbsp sushi rice seasoning
or 1 tbsp rice vinegar, 1 tsp sugar and ¼ tsp fine sea salt
MARINATED SALMON
- 300g sushi-grade salmon
- 1½ tsp rice vinegar
- 1½ tsp soy sauce
TO SERVE
-
nori sheets
cut in half lengthways
-
cucumber
julienned
-
spring onions
finely sliced
-
chopped chives
-
1 large avocado
sliced
-
trout or salmon roe
-
sesame seeds
-
soy sauce
for dipping
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Method
-
step 1
Rinse the sushi rice until the water runs clear, then set aside in a bowl of water to soak for 30 mins. Drain the rice and add to a small saucepan along with 310ml freshly boiled water. Bring to a gentle boil, give it a stir then cover and turn the heat down to medium-low. Cook for 15 mins then take off the heat, keeping the lid on, and set aside to finish cooking for 10 mins. After this time, fluff up the grains with a fork then stir in the sushi rice seasoning.
-
step 2
Meanwhile finely dice the salmon and add to a bowl with the rice vinegar and soy sauce – taste and adjust the seasoning if needed. The salmon can be marinated up to 1 day in advance.
-
step 3
Arrange the marinated salmon, rice, nori sheets and fillings in bowls down the centre of the table. Provide a small bowl of soy sauce for each guest and then let them make up their own hand rolls.
-
step 4
To make a hand roll, take a half-sheet of nori and hold it in one hand, shiny-side down. Spoon a small amount of rice onto the left-hand third of the nori, then spread it out gently with your fingers or the back of the spoon, leaving a small border at the edges. Add a few pieces of salmon, a couple of cucumber batons, a slice or two of avocado, and any other fillings you like on the diagonal – don't overfill, or it'll be tricky to roll. Starting from the bottom left corner, roll the nori tightly into a cone shape, using a grain of rice or a dab of water to help seal the edge (the process is easy but I recommend watching a YouTube video to see how to do it!). Eat immediately, dipping into soy sauce as you go.
Authors
Alexina Anatoletalent resident
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