Seaweed Salad Hand Rolls (Printable Version)

Nori cones packed with seasoned rice, seaweed salad, cucumber, and a hint of spicy mayo for a fresh, crunchy bite.

# 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 or vegan mayo
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

# Directions:

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 content 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 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 the edge with a little water if needed.
07 - Repeat cone formation with remaining ingredients.
08 - Serve immediately with soy sauce and pickled ginger.

# Expert Tips:

01 -
  • Everything comes together in under 40 minutes, perfect for when you want sushi without the pressure of making perfect rolls.
  • The contrast between crispy nori, warm rice, cool vegetables, and tangy seaweed creates layers of texture that keep each bite interesting.
  • It's naturally vegetarian and adapts beautifully if you have dietary preferences or allergies to work around.
02 -
  • The rice must cool to room temperature before you start assembling—warm rice will make the nori soggy and turn your carefully planned cone into a floppy mess.
  • Don't overstuff the cones; a light hand with the fillings keeps everything balanced and makes them actually holdable without falling apart.
  • If your seaweed salad came in a heavy dressing, drain it in a colander for a minute before using it, otherwise your cones become waterlogged immediately.
03 -
  • Toast your own sesame seeds in a dry pan for about two minutes—they go from pale and plain to nutty and fragrant, and everyone notices the difference.
  • If you're making these for a crowd, set up an assembly station with all ingredients prepped and let people roll their own; it's interactive, fun, and takes the pressure off you to make them perfectly.
  • Keep a damp kitchen towel nearby while rolling to clean your hands between cones—wet hands help the rice spread smoothly, but too much water on your fingers makes everything slippery.
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