Sushi Roll vs Hand Roll
on Feb 08, 2023, Updated Nov 21, 2023
This post may contain affiliate links. Please read my disclosure policy.
If you’re new to sushi and are wondering about the differences between Sushi Rolls and Hand Rolls, you’re not alone. It’s a question that comes up often, so we decided to create a post to discuss the similarities and differences between these popular menu items.
Sushi has become incredibly popular over the years. In addition to being served at Japanese restaurants, it can also be found in grocery stores, cafes, and many home cooks make sushi in their own kitchens!
What is a Sushi Roll?
A sushi roll is made with sushi rice that’s been wrapped using nori seaweed. There are countless types of sushi rolls. Some of the more popular varieties include a filling in the center that can include fish, shellfish, veggies, and cream cheese. Pieces of sushi roll are typically eaten with chopsticks.
What is a Hand Roll?
Hand rolls are similar to tacos. They are made with a sheet of nori that is folded like a cone to hold sushi rice topped with different kinds of seafood, shellfish, and veggies. They are eaten with your hands, hence the name.
How to Make Sushi Rolls
- Lay out the bamboo mat with a piece of plastic wrap on top. This will prevent the rice from sticking to the bamboo.
- Fold the nori sheet in half and split using a pair of scissors.
- Place half of the nori sheet on top of the bamboo mat, shining side facing down.
- Take 3/4 cup of cooked rice and spread it over the nori sheet evenly using your hands.
- Flip everything so that rice is facing down.
- Place sushi fillings on top of the nori.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
- Remove the mat and plastic wrap. Then slice the roll into bite-size pieces.
How to Make Hand Rolls (Temaki)
A single large, cone-shaped piece of seaweed on the outside with the same variety of ingredients – raw fish, seafood, vegetables, rice – on the inside spilling out from one end. It’s shaped like a cone or a long cylinder and usually is about 4 inches long.
A great beginner Temaki recipe includes sticky rice, a thin slice of avocado, a bit of cucumber, and some sashimi-style salmon.
Layer these ingredients on top of a nori sheet and roll it up tight in a cone. The nori should stick together naturally, but you can always touch it up with some vinegar if needed. If you want to keep things traditional, scrap the rice and make raw fish the main feature of your hand roll.
Remember, Temaki should be eaten immediately after it’s rolled, so don’t leave it sitting around long! The faster you can get these rolls out in front of guests, the better.
Types of Sushi
There are many types of sushi besides the two most common ones: nigiri and maki.
Nigiri
Nigiri sushi is made with an oval-shaped mound of rice with a slice of fish or seafood placed on top. The fish or seafood is typically raw, but is sometimes fermented or cooked.
Typical examples of raw fish on nigiri sushi are salmon, tuna, and yellowtail. Fun fact: Nigiri sushi should be eaten by hand, not with chopsticks. And if you like to dip your sushi into soy sauce, turn the nigiri over so the fish is dipped into the soy sauce, not the rice.
Maki
Maki is sushi that is rolled in a sheet of nori. There are several traditional types of maki. You’re probably familiar with maki-zushi which typically has raw fish, vegetables, or cream cheese rolled into the centre of the rice.
Uni Sushi
Considered to be one of the most unusual types of sushi, uni is the sex organs of sea urchins. It has a sweet flavor, a sticky consistency, and is shaped like tongues. It is considered to be a delicacy and is quite expensive.
Temaki Sushi
Temaki sushi, or hand rolls, are hand-held cone shaped sushi. The nori is wrapped around the rice, which is topped with the fish or seafood.
Chirashi
Basically a sushi bowl, the ingredients in Chirashi sushi are served deconstructed in a bowl.
You May Also Like
Sushi Roll vs Hand Roll (+ Avocado Sushi Roll Recipe)
Ingredients
For the Sushi Rice
- 1 cup sushi rice uncooked short-grain sushi rice
- 1 cup water
- 1 ½ tablespoons optional sushi vinegar, or mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar
For the Avocado Roll
- 2 avocados, ripe but still firm
- 2 sheets nori seaweed sheet
Optional for Serving
- sesame seeds
- unagi sauce
- masago
Instructions
Cook Sushi Rice
- Rinse the sushi rice and add it to the rice cooker. Add water and cook according to the instructions. (You can also cook it in a regular saucepan on the stovetop.)
- Once cooked, transfer the rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar and sugar).
Slice the Avocado
- Cut the avocado lengthwise until your knife has reached the pit.
- Gradually rotate the avocado in a straight line until your knife has reached the starting point.
- Rotate the avocado halves, twisting gently and separate the two sections.
- Place the avocado on a cutting boarding. Hold it with one hand, and then tap the back edge of a knife into the pit. Twist and then lift the pit straight up to remove.
- Peel off the skin. Then cut the avocado into thin slices lengthwise (about 1/3 inch).
Make Avocado Rolls
- Lay out the bamboo mat with a piece of plastic wrap on top. This will prevent the rice from sticking to the bamboo.
- Fold the nori sheet in half and split using a pair of scissors.
- Place half of the nori sheet on top of the bamboo mat, shining side facing down.
- Take 3/4 cup of cooked rice and spread it over the nori sheet evenly using your hands. (Dip your hands in Tezu vinegar water to prevent sticking.)
- Flip everything so that rice is facing down.
- Place 4 slices of avocado pieces on top of the nori.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
- Remove the mat and plastic wrap. Then slice the roll into bite-size pieces. Sprinkle with optional sesame seeds. Serve and enjoy!
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
