Easy salmon hand rolls with baked salmon and fresh ingredients. Easy to roll, customizable and addictive. You will love these easy flavor blast hand rolls.

This blog post is sponsored by Success® Rice. Recipe and opinions are my own.

Why Make This Recipe

You will love this recipe as a great alternative to sushi. It’s cooked salmon so it’s safe for anyone to eat, and it’s a lot cheaper than buying sashimi grade salmon from a high-end store. You can make these for a big crown without breaking the bank!

No sushi rolling tools or skills needed here, you can customize the add ins and you can keep them as is or dunk them in soy or Teriyaki sauce for even more flavor. They are best enjoyed right away! But, they come together quickly. You can serve these with my Asian Cabbage Salad Or Thai Cashew Chicken.

Use any rice of choice (white or brown)  I use Success Boil-in-Bag Brown Rice for this recipe, which is easy to cook and leaves no mess, less dishes for cleanup. With Success’ simple boil-in-bag technique, there’s no measure and no mess while you’re cooking. So you can whip up some tasty, delicious rice without having to cross your fingers that it turns out perfectly every time! 

What Are Salmon Hand Rolls

Hand rolls are also known as Temaki. This is sushi in the hand roll form, otherwise known as hand roll sushi. Typically, they are made from rice and sashimi (raw fish), veggies, or other fillings. They are enclosed in nori (seaweed) in the shape of a cone. This recipe isn’t an authentic temaki recipe, however it is a fun twist and my own version of the authentic dish.

Ingredients Needed

• Salmon. I like to use boneless, skinless salmon. I tend to buy what’s on sale but sustainable wild caught is always recommended.

• Teriyaki Sauce. This is to marinate the salmon and flavor it for cooking.

• Rice. Use any rice of choice! I use Success Boil-in-Bag Brown Rice.

• Rice Vinegar. This is a sweet, tangy vinegar often used in sushi rice. It gives the rice a little flavor and authentic notes. You can find this in most all grocery stores with the oil and vinegar.

• Mayo. Any mayo of choice will work, to keep things lighter you can use greek yogurt instead. I recommend using Kewpie mayo if you can! It’s perfect for all Japanese dishes that call for mayo. It is a little more tangier than your average mayo. Found in the international aisle.

• Sriracha Sauce. This adds flavor, salt and spice. Found in the international aisle.

• Cucumber. This is for the filling of the hand roll.

• Jalapeño. To add some extra crunch and spice. This is optional.

• Avocado. Not pictured. I highly recommend avocado slices in this salmon hand roll. This is of course optional!

• Pickled Sushi Ginger. I love this stuff! This is what I use. It’s sweet, and just all around good with anything sushi style.

• Nori. This is also known as seaweed wrappers. Found in the international aisle. This is what we are wrapping the mixture in! It’s crunchy, salty and in most all sushi.

• Sesame Seeds. These are optional, found in the international aisle. You can use black or white sesame seeds. They add a nice crunch, color and flavor.

Steps To Make This Recipe

Step One. Set the oven to 375º. Place the salmon in a baking dish and pour oil and Teriyaki sauce over the salmon. Let it sit until the oven is ready. Meanwhile, slice the cucumber, jalapeño and avocado if using. Set aside.

Step Two. Cook the salmon on the middle rack for 15 minutes or until your desired doneness for salmon. While the salmon is cooking, start the rice and cook according to packaging.

Step Three. Once the salmon is finished cooking, let it cool just a bit and then flake it. Add it to a medium sized bowl, pour any excess Teriyaki over it. Add the mayo and sriracha to the bowl.

Step Four. When rice is finished cooking, add it to the bowl, pour vinegar over the rice. Lightly mix the ingredients together in the bowl. I like the salmon to remain chunky and still intact so I just lightly mix, you can mix it as much as you’d like! The more you mix the easier and sticker the mix will be for the hand rolls.

Step Five. Cut the nori sheets in half, they should be in a rectangle shape. Add the filling to 1/3 of the sheet. Add in a few slices of cucumber, jalapeño and avocado if using. Sprinkle with sesame seeds and roll. With dry hands, roll up from the bottom corner on the topping half of the nori. Roll up diagonally and shape the nori into a cone.

Step Six. Once you have the hand roll finished add to a plate, working as quickly as you can continue rolling the rest of the mixture and serve immediately. Feel free to serve with soy sauce for dipping if you’d like!

Recipe FAQ’s

Recipe Parings

This recipe would be wonderful as an appetizer or side. I would personally pair it with Jalapeño Chicken, Baked Jalapeño Poppers or you can pair it with a nice salad like my Asian Cabbage Salad.

Make Ahead & Storage Tips

These salmon hand rolls do not keep well when they are already rolled up! So be mindful of this when rolling. I suggest making the salmon/rice mixture ahead of time and rolling them once you are ready to eat.

If you aren’t planning to eat them all after making, save the leftover salmon and rice mix and roll when ready or, you can unroll the mix and store the leftovers in an airtight container and use a fresh Nori wrap when ready.

Other Salmon Recipes To Enjoy

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