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nori hand rolls 手巻


With a long, healthy, happy life span on their records, my Japanese ancestors had it all figured out.

I grew up on this cuisine, and I’ve done extensive research to refine this recipe for everyone to enjoy.

By: Candice Kumai


Fresh sushi was a staple in our household, and of course my Mom made the absolute best. Ask her what her quick go-to recipe is and she will say, “Sushi. It’s so easy!”

Using kitchen shears, cut the nori in half. You should have 20 to 24 half sheets. Have ready a small bowl of room-temperature water.

Place the nori half vertically in front of you on a clean surface.

Place approximately 1⁄4 cup of brown rice diagonally on the bottom left corner of a nori sheet. Top with your choice of fillers, proteins, and seasonings. Tightly roll the nori into a cone shape around the filling and seal the edge of the nori with a dab of water.

Dip in your choice of sauces or just enjoy as is!

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