Teriyaki Salmon Hand Rolls
Packed full of flavor Teriyaki Salmon Hand Rolls are surprisingly easy to make at home!
Prep Time 20 minutes
Total Time 20 minutes
Calories 563 kcal
Seaweed Nori Sheets
8" x 7" for Sushi
may substitute regular sugar
may sub pineapple juice for extra sweetness in sauce
For the Teriyaki Sauce
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
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.
Follow the steps in our post How to Cook Perfect Salmon. This method is about as foolproof as it gets!
Cut cooked salmon into strips about 1/2 inch wide.
For the Broccoli
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
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
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.
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.
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
Teriyaki Salmon Hand Rolls
Amount Per Serving
Calories from Fat 63
% Daily Value*
Saturated Fat 1g6%
Vitamin A 185IU4%
Vitamin C 20.3mg25%
* Percent Daily Values are based on a 2000 calorie diet.