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Teriyaki Salmon Hand Rolls

Packed full of flavor Teriyaki Salmon Hand Rolls are surprisingly easy to make at home!
Course Main Course
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 563 kcal
Author Stacey aka the Soccer Mom

Ingredients

  • 1 lb Salmon
  • 1 cup Broccoli florets
  • Seaweed Nori Sheets 8" x 7" for Sushi
  • 2 cups white rice
  • 1/2 cup Soy Sauce
  • 5 tsp Brown Sugar may substitute regular sugar
  • 1 TB Honey
  • 1 TB Corn Starch
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Ground Ginger powder
  • 1 1/3 cup Water may sub pineapple juice for extra sweetness in sauce

Instructions

For the Teriyaki Sauce

  1. Mix 1/4 cup soy sauce, 5 tsp brown sugar, 1 TB honey, 1/4 tsp ginger, 1/2 tsp garlic, and 1 cup water (or pineapple juice) in a small saucepan over medium heat. While sauce is heating, combine corn starch and 1/3 cup water in small bowl until corn starch is fully dissolved. Add to the sauce in pan and continue heating until sauce starts to thicken. Remove from heat and set aside.

For the Salmon

  1. Cut salmon into filets for easier cooking. Pour 1/4 cup soy sauce in a small bowl. Dip each salmon filet in soy sauce and turn to coat.
  2. Follow the steps in our post How to Cook Perfect Salmon. This method is about as foolproof as it gets!
  3. Cut cooked salmon into strips about 1/2 inch wide.

For the Broccoli

  1. Steam broccoli for 2-3 minutes until al dente. Slice florets and stems into thin strips (no more than 1/4 inch wide).

For the Rice

  1. Prepare 2 cups rice according to directions on package. We use a countertop rice maker. When rice has finished cooking, you may use as-is, or you can add a bit of traditional sushi rice flavor (1 TB rice vinegar, 1 tsp sugar, 1 tsp salt).

How to Assemble the Teriyaki Salmon Hand Rolls

  1. Cut nori sheets in half lengthwise and cut 1" from each end. Lay one piece of nori on your workspace with smooth side facing down. Dip your fingers in a small bowl of water to keep rice from sticking to your hands. Gather a handful of sushi rice and cover one half of your nori sheet about 1/3 inch thick, leaving a small margin of seaweed with no rice along the edge.
  2. Lay one strip of salmon and a few strips of broccoli diagonally on top of the rice, pointing towards the top right corner of the sheet. Gently roll the bottom right corner of the nori diagonally towards the top of the sheet, turning slightly as you go to form a cone shape. Once you've made it all the way around to create a cone, trim excess nori with kitchen shears. Dip fingers in your bowl of water and run along the edge of the nori that you just cut until well-dampened. Press onto the cone to seal.
  3. Place your hand roll onto a plate, sealed side facing down. Drizzle with your teriyaki sauce and serve with extra sauce on the side for dipping.

Recipe with photo instructions can be found here