This delicious fresh salmon and mango sushi hand roll is a quick & easy way to get your sushi fix! Gather up all your ingredients and simply roll it together (step-by-step below) and dip it in some soy sauce. No chopsticks needed!
The importance of high-quality fish
What is sushi grade fish?
When making sushi or sushi hand rolls and you’re planning to use raw fish, it’s important to buy sushi grade fish, meaning the fish was carefully prepared to be consumed raw. Most sushi grade fish must be frozen before being sold to kill off any parasites. The fish is also usually organic and the bacteria level is much lower than regular fish.
Most supermarkets in the UK won’t sell sushi grade fish, unless it has a fishmonger within the supermarket. The best and safest type of sushi grade fish will be found at your local fishmongers— just let them know you are wanting to eat it raw and they will point you in the right direction.
Step 1: Start cooking your sushi rice. It’s important to use sushi rice (or also called short-grain rice) for this recipe. Any other type of rice will not taste right. Weigh out 250g of rice and rinse it in cold water until it runs clear. Then, add it to a pan with 330ml of cold water and bring to a boil. Once boiling, turn down the heat and let it simmer with the lid on for 10 minutes. After the 10 minutes is up, turn off the heat, but keep the lid on for 30 minutes, as this will help create the perfect sticky rice as it steams.
After 30 minutes of resting, add in the sushi vinegar, sugar, and salt and stir with a wooden spoon. Place the lid back on and set aside. Note: If you want to reduce your sugar consumption, you can skip the sugar— the sweet mango helps bring out the natural sweetness.
Step 2: Prepare the rest of the ingredients. Slice the salmon into long strips, as well as the mango, cucumber, and avocado. In a small bowl, add the soy sauce and thinly sliced spring onion. Place the raw salmon in with the soy sauce to marinate.
How to roll a sushi hand roll
Step 3: Now, you have all your ingredients ready— it’s time to assemble the hand roll! Note: The nori sheets needed for hand rolls are the half sheets. If you have full square sized ones, simply cut them in half.
Lay the half nori sheet flat and add the sticky rice with your hands to one half, making it a perfect square of rice. Tip: keep a bowl of water next to you at all times to dip your fingers in to avoid rice sticking to you. Next, add your fillings, the salmon, mango, cucumber, and avocado.
Now, take the bottom end corner of the “square of rice” and bring it towards the opposite corner. Keep rolling until the nori sheet is fully wrapped around. Use an extra bit of rice to help seal the last corner, if needed.
Step 4: Sprinkle with sesame seeds and dip into a side of soy sauce, enjoy! These are best to be consumed immediately— the nori starts to get soggy if it’s sat for too long, making it harder to bite through it.
More seafood recipes
- Ginger and Soy Glazed Salmon Poke Bowl
- Lime Roasted Salmon and Coconut Rice
- Pan-Fried Plaice with Lemon Orzo Salad
- Peanut Sesame Lime Noodles with Garlic Prawns
- Prawn Massaman Curry
Salmon and Mango Sushi Hand Roll
- 12 nori sheets (half sized)
- 250 g sushi rice (uncooked) also called short-grain rice
- 330 ml fresh cold water
- 2 tbsp sushi vinegar
- 1 tsp white sugar
- pinch of salt
- 200 g sushi grade salmon (or 7 ounces)
- 3 tbsp soy sauce + more for serving (optional)
- 2 spring onions
- 1 mango
- 1 avocado
- ½ cucumber
- 1 tbsp sesame seeds
- First, cook the sushi rice. You can refer to packet instructions, or— rinse in cold water until it runs clear, add to a pan with fresh cold water, and bring to a boil. Once boiling, reduce the temperature so it's simmering, place a lid on the pan and set a timer for 10 minutes. Once the 10 minutes is up, turn off the heat, but keep the lid on (to steam it) for 30 minutes. After 30 minutes of resting, add in the sushi vinegar, sugar, and salt and stir with a wooden spoon. Place the lid back on and set aside.
- Next, prepare the other ingredients. Slice the salmon into long strips, along with the mango, cucumber, and avocado. Thinly slice the spring onion and add to a bowl along with the soy sauce. Place the raw salmon in with the soy sauce to marinate.
- Now, assemble the hand roll. Lay the half nori sheet flat and add the sticky rice with your hands to one half, making it a "square of rice". Dip your hands in water to avoid rice sticking to you. Next, add your fillings— the salmon, mango, cucumber, and avocado. Then, take the bottom end corner of the "square of rice" and bring it towards the opposite corner. Keep rolling until the nori sheet is fully wrapped around. Use an extra bit of rice to help seal the last corner, if needed.
- Sprinkle with sesame seeds and dip into a side of soy sauce, enjoy!