ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hand-Rolled Sushi

Thayer Allyson Gowdy
Yield Makes 8 dozen; 6 to 8 servings
Nori (seaweed wraps), wasabi, and pickled ginger are available in well-stocked supermarkets and in Asian grocery stores.

How to Make It

  1. With scissors, cut nori into quarters (about 4 in. square).

  2. Dot a square of nori with wasabi if desired, then spoon a rounded tablespoon of Sushi Rice diagonally down the center. Top with two or three Sushi Fillings. Moisten one corner of nori with vinegar-water mixture, pull opposite corners around fillings to form a cone, and overlap to seal.