Seaweed Salad Hand Rolls (Printer View)

Crisp nori cones packed with seaweed salad, sushi rice, cucumber, and spicy mayo for an umami treat.

# What you'll need:

→ Sushi Rice

01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt

→ Fillings

06 - 1 1/2 cups prepared seaweed salad (wakame salad)
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 (use vegan mayo if desired)
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

# Method:

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 seasoning into cooked rice and allow to cool to room temperature.
03 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Adjust chili to taste.
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 diagonally over the rice. Drizzle with spicy mayo and sprinkle with sesame seeds.
06 - Fold nori over fillings to form a cone shape. Seal edge with a little water if needed.
07 - Repeat assembly process with remaining ingredients.
08 - Serve immediately with soy sauce and pickled ginger.

# Expert Advice:

01 -
  • They come together in 40 minutes flat, so you can pull them off on a weeknight without the precision anxiety that comes with traditional sushi rolling.
  • Everyone gets to build their own cone, which means no one complains about too much wasabi or missing their favorite ingredient.
  • That contrast between crispy nori and creamy rice, tangy seaweed and cool cucumber, feels like a flavor explosion in your mouth every single time.
02 -
  • If your rice is still warm when you try to assemble, the nori will get soft and the whole thing falls apart—let it cool completely or even refrigerate it briefly so you get that nori crispness that makes these worth eating.
  • Pre-made seaweed salad from the grocery store usually comes packed in a salty dressing, so taste your final roll before adding extra soy sauce, or you'll end up with something aggressively salty.
03 -
  • If your nori sheets start feeling soft or chewy during assembly, you're working too slowly or the room is too humid—keep them wrapped until you need them and work in batches of two or three instead of laying everything out at once.
  • Wet your hands between each roll so the rice doesn't stick to your fingers and create a mess, but shake off excess water or you'll make the nori damp.
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