Eva Pau's Asian Kitchen30 Minutes

SimpIe Sushi - Easy Hand Rolls Sushi

Name: SimpIe Sushi - Easy Hand Rolls Sushi
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 150g Uncooked Dried Japanese Sushi Rice (When cooked will be about 350g); 2 tbsp Sushi Vinegar/ Sushi Seasoning; 1/4 tsp of salt; ½ tsp of sugar; 4 -5 Sheets of Roasted Nori Seaweed; Japanese Mayo; 3 tbsp Mayonnaise; 1 tbsp Salad Cream; ¼ tsp sugar; ¼ tsp salt; Filling Ideas; 10 sticks Crabsticks; 1 fresh avocado cut into strips; Japanese pickled radish (Takuan), chopped & sliced into strips; ½ cucumber cut into strips; 100g smoked salmon; Roasted white sesame seeds; Cream cheese; Soy sauce; Wasabi; sushi ginger

Eva PauFrom the series · Eva Pau's Asian Kitchen

30 min totalServes 4Easy

Time30 min

Serves4

SkillEasy

ShowEva Pau's Asian Kitchen

Method

Cook the rice and when it is ready, season it with sushi vinegar, salt and sugar while it is still hot. Mix well with a flat rice paddle to avoid breaking any of the grains. (a plastic spatula also works) Transfer the seasoned sushi rice to a wide, flat-bottomed pan or dish. Allow the rice to cool completely.

Mix all the ingredients for the Japanese mayonnaise and set aside.

Cut the crabsticks into thin strips. Mix half of them with some Japanese mayonnaise in a small bowl until well combined. Set aside.

Peel and core the fresh avocado and cut into strips.

Cut the cucumber into medium sized strips.

Fold 1 nori seaweed sheet in half and cut it in half. Place the seaweed on a plate, rough side facing you. Top with a scoop of rice in the top left corner and flatten it with a spoon.

Layer on your chosen fillings including the yellow radish, japanese mayo, crabsticks and avocado. Fold the bottom left corner up and over the fillings, then continue to roll into a cone shape.

Sprinkle sesame seeds on top as a garnish. Serve with some soy sauce, wasabi and sushi ginger.

For the second filling option, place the rice in the same place. Spread some cream cheese on top and then add strips of cucumber and some smoked salmon. Roll into a cone shape and garnish.

Cook's notes

Season the rice with the sushi vinegar, salt and sugar while it's still hot, mixing with a flat rice paddle or plastic spatula in a slicing-and-lifting motion so you don't break the grains.
Spread the seasoned rice into a wide, flat-bottomed dish and let it cool completely before you roll; hot rice steams the nori limp and makes the cones soggy.
Keep a small bowl of water beside you to wet your fingers, as sushi rice sticks to everything otherwise.
Fold each nori sheet in half and cut it, then work with the rough side facing you and the rice flattened into the top left corner — it makes the cone shape fold up naturally.
Have the fillings cut into strips and ready before you touch the rice, and don't overfill or the cone won't close.

Serve with Set out soy sauce, wasabi and sushi ginger for dipping, and let people roll to order. Miso soup or a seaweed salad alongside makes it more of a meal, with green tea or a cold beer to drink.

Make ahead & storage Assemble and eat straight away, since the nori softens within minutes. The seasoned rice can be made a few hours ahead and kept covered at room temperature (don't fridge it, or it hardens); the mayo keeps in the fridge for a couple of days.

30 MinutesAsian

Recipe by Eva Pau · From the series Eva Pau's Asian Kitchen · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026