Video Recipe – Sushi hand rolls with Smoked Salmon Pearls


  • 3 cups cooked sushi rice ( follow method below)
  • 120mls rice vinegar
  • 15g sugar + teaspoon salt
  • Cucumber sticks – deseeded
  • Spring onion greens
  • Kewpie Mayonnaise
  • Smoked Salmon Pearls
  • Togarashi Japanese seasoning
  • Nori Sheets


To make the sushi rice, wash the rice well in cold water and soak in fresh water for 30 minutes. Place the rice and 3 cups of water in a saucepan and cover with a lid. Bring to the boil then reduce to a simmer and cook until all the water is absorbed (alternatively, steam the rice in a rice cooker). Remove the lid, cover with a damp cloth and leave to cool for 15 minutes.Heat the rice vinegar, sugar and salt over low heat until the sugar and salt dissolve. Place the rice in a mixing bowl and evenly pour over the vinegar mixture. Mix in well with a cutting action so as not to squash the rice. Fan for a few minutes until the rice has cooled a little (it can still be warm when assembling).

To assemble the rolls, place a sheet of nori shiny-side down on a work surface (or ideally on a bamboo rolling mat). Wet your hands with rice vinegar and spread the rice over the nori, leaving a 1 cm border on one long edge. Be careful not to squash the grains of rice as you spread it. Place the filling ingredients in a line down the centre of the rice. Dip your index finger in rice vinegar and run along the exposed edge of nori to moisten it slightly. Roll the rice and filling up inside the nori to form a squarish cylinder. You should apply firm but gentle pressure (the mat helps if you are using one). Slice the rolls into rounds and top with extra Smoked Salmon Pearls

Shopping cart
There are no products in the cart!
Continue shopping