Seaweed Salad Sushi Rolls (Print Version)

Crisp nori cones with seasoned rice, seaweed salad, cucumber, and spicy mayo offer a refreshing handheld delight.

# Ingredient List:

→ Sushi Rice

01 - 1 cup sushi rice
02 - 1.25 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 0.5 teaspoon salt

→ Fillings

06 - 1.5 cups prepared seaweed salad (wakame salad)
07 - 1 small cucumber, julienned
08 - 1 avocado, sliced
09 - 6 sheets nori (roasted seaweed), cut in half

→ Spicy Mayo

10 - 3 tablespoons mayonnaise
11 - 1 tablespoon sriracha or chili sauce
12 - 1 teaspoon lime juice

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - Soy sauce for serving
15 - Pickled ginger for serving

# How to Make:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in saucepan, bring to boil, then cover and simmer over low heat for 15 minutes. Remove from heat and let stand for 10 minutes.
02 - In 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 small bowl, combine mayonnaise, sriracha, and lime juice. Adjust chili level to taste preference.
04 - Lay one half-sheet of nori shiny side down on flat surface. With wet hands, spread thin layer of sushi rice diagonally over half the nori, leaving top third bare.
05 - Place small amount of seaweed salad, cucumber, and avocado diagonally over rice. Drizzle with spicy mayo and sprinkle with sesame seeds.
06 - Fold nori over fillings to create cone shape. Seal edge with small amount of water if needed.
07 - Repeat filling and folding process with remaining ingredients.
08 - Serve immediately with soy sauce and pickled ginger to maintain crispy nori texture.

# Expert Advice:

01 -
  • You can make these in 40 minutes flat, which means impressive appetizers without spending your entire afternoon in the kitchen.
  • There's zero raw fish involved, so it's genuinely crowd-pleasing and vegetarian-friendly, yet still feels fancy enough to serve at dinner parties.
  • The combination of crispy nori, cool seaweed, and that spicy mayo kick creates an umami bomb that keeps people reaching for more.
02 -
  • Nori loses its crispness within 5 or 10 minutes once it meets moisture, so assemble these right before serving or your guests will find themselves with chewy rather than crispy seaweed.
  • The seasoned rice absolutely must cool to room temperature before assembly, otherwise the heat will make the nori limp and your fillings will slide around uncontrollably.
  • Don't overstuff your cones or they'll leak spicy mayo all over your guests' hands—a modest amount of filling actually yields better texture and easier eating.
03 -
  • The temperature of your sushi rice truly matters—room temperature rice spreads easily and seasoning absorbs properly, while cold rice clumps and warm rice wilts the nori before you're even finished building.
  • If seaweed salad seems watery when you open it, drain some of the liquid before using so your hand rolls don't become soggy within minutes of assembly.
  • Buy your nori from a store with good turnover so you know it's fresh and was stored in proper conditions—stale nori tastes papery and loses the crispy quality that makes hand rolls special.
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