I was craving sushi the other night but didn’t feel like doing a full dinner spread (you know those days when you want something fresh but also fast?). I had a pack of seaweed in my cabinet and figured… why not make little decorative “handrolls” with whatever I had in the fridge?
These are honestly the easiest thing ever — no rolling mat, no perfect technique, nothing fancy. Just mix the filling, spoon it on, and let the toppings make it cute. I used the small snack-sized seaweed sheets, but if you want something more traditional, you can absolutely use full-sized nori sheets and roll them like classic temaki.
What made these fun was decorating each one differently. They look so pretty on a board, and it’s one of those meals that feels way more impressive than the effort it takes.
The Fillings
I kept it simple with two classics: spicy salmon and spicy tuna. The two sauces are slightly different so they don’t taste identical.
Spicy Salmon
Sushi-grade salmon, finely diced
Japanese mayo
A little sriracha (or your favorite chili sauce)
Soy sauce
Sesame oil
A tiny splash of lemon or yuzu
Scallions
Sesame seeds
Optional: tobiko or masago for texture
Spicy Tuna
Sushi-grade tuna, chopped
Japanese mayo
Gochujang or sambal for deeper flavor (can sub for sriracha if you don’t have these)
Soy sauce
A tiny bit of mirin or sugar
Rice vinegar
Scallions
Sesame seeds
Optional: a few drops of chili oil
Mix both fillings gently so you don’t mash the fish. Taste and adjust the heat or creaminess however you like.
How I Assembled the Handrolls
I kept the process super relaxed.
Warm sushi rice (just lightly seasoned).
Seaweed laid out, glossy side down.
A small scoop of rice on one side.
Add cucumber or avocado if you want extra crunch/creaminess.
Spoon the salmon or tuna filling on top.
Roll it into a cone — or honestly, fold it however you want. It’s your kitchen. I was lazy so I just didn’t even roll mine.
The Fun Part: Decorating
This is where you can get really creative. Anything that adds color, texture, or a cute shape will work. Here are some ideas that pair well with each fish:
For Salmon
Avocado slices (you can fan them out)
Pickled red onion curls
Micro cilantro or micro shiso
Thin lemon slices or zest
Cucumber ribbons
Tobiko or masago
Chives
Edible flowers
For Tuna
Micro shiso
Jalapeño or serrano coins
Green onion curls
Black sesame seeds
Crispy garlic chips
Pickled ginger
Yuzu zest
Seaweed curls
Universal Pretty Toppings
Ikura
Gold leaf (super optional)
Tempura flakes
Cucumber stars
For my own rolls, I kept it simple:
salmon + tobiko + microgreens, and
tuna + black sesame + jalapeño.
They turned out so cute — like little mini sushi bouquets.
Serving Tips
Eat them right away so the seaweed stays crisp.
If you’re filming, decorate them all first and then do the final close-up shots.
Lay them on a wooden board or plate them in a fan shape for the prettiest presentation.
