Arctic char and avocado hand rolls

Arctic char and avocado hand rolls

Total Time
1 hr 30 min
35 min
35 min
Hand rolls are generally easier to prepare than sushi rolls because you simply roll a piece of nori seaweed into a cone shape over sushi rice (seasoned cooked rice) and fillings. They’re meant to be eaten with your hands (no chopsticks necessary) and enjoyed immediately, when the seaweed is still crisp. It’s a fun way to bring the family together at the table for a build-your-own dinner; set out rice, seaweed, and fillings and let everyone make their own creations. Arctic char, as well as many other sushi-grade fish bought from reputable seafood sources, is generally safe to eat raw but if you're concerned about consuming raw or undercooked fish, you can sub cooked shrimp or cooked flaked salmon instead.


Dry short grain brown rice

1 cup(s)

Unseasoned rice vinegar

1½ Tbsp


2 tsp

Kosher salt

½ tsp

Nori seaweed

4 sheet(s), cut in half

Trader Joe's Organic micro greens

1 cup(s), or pea shoots


½ item(s), medium, medium, cut into 8 thin slices

Uncooked arctic char

6 oz, cut into 8 thin strips


2 Tbsp


  1. Place the rice in a strainer and rinse under cold water. Place rice and 1 ½ cups water in a small saucepan; let stand 15 minutes. Bring to a boil over high heat; cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 35 minutes. Remove from heat and let stand, covered, for 10 minutes.
  2. Meanwhile, in a small microwave-safe bowl, stir the vinegar, sugar, and salt. Microwave on High until hot, about 25 seconds. Stir until the sugar and salt dissolve. Drizzle the vinegar mixture over the warm rice, folding rice over itself to thoroughly coat. Spread the rice out onto a sheet pan to cool quickly; let stand until cooled to room temperature, about 10 minutes.
  3. Arrange 1 nori piece horizontally in front of you. With damp hands, pat about ¼ cup rice onto the left half of the nori. Arrange one-eighth of the microgreens or pea shoots, avocado, and fish diagonally over the rice, going from the top left corner of the rice to the center of the bottom of the rice. Fold the bottom left corner of the nori over the fillings and align with the top of the nori. Fold the right side of the nori over the left side, rolling into a cone shape. You can use a grain or two of cooked rice to seal the point of the nori. Spoon ¾ tsp caviar into the roll. Repeat with remaining nori, rice, and fillings. Serve immediately.
  4. Serving size: 2 hand rolls