Teriyaki Salmon Hand Rolls

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    20 mins

  • Total Time

    20 mins

  • Servings

    4

  • Calories

    563 kcal

  • Course

    Main Course

  • Cuisine

    American

Teriyaki Salmon Hand Rolls

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Packed full of flavor Teriyaki Salmon Hand Rolls are surprisingly easy to make at home!

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Ingredients

Servings
  • 1 lb salmon
  • 1 cup broccoli florets
  • seaweed nori sheets 8" x 7" for Sushi
  • 2 cups white rice
  • 1/2 cup soy sauce
  • 5 tsp brown sugar may substitute regular sugar
  • 1 TB honey
  • 1 TB corn starch
  • 1/4 tsp garlic powder
  • 1/2 tsp ground ginger powder
  • 1 1/3 cup water may sub pineapple juice for extra sweetness in sauce
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Instructions

For the Teriyaki Sauce

  1. 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

  1. 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.
  2. Follow the steps in our post How to Cook Perfect Salmon. This method is about as foolproof as it gets!
  3. Cut cooked salmon into strips about 1/2 inch wide.

For the Broccoli

  1. 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

  1. 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

  1. 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.
  2. 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.
  3. 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

Nutrition Information

Show Details
Calories 563kcal (28%) Carbohydrates 87g (29%) Protein 32g (64%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 62mg (21%) Sodium 1687mg (70%) Potassium 795mg (23%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 185IU (4%) Vitamin C 20.3mg (23%) Calcium 59mg (6%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 563 kcal

% Daily Value*

Calories 563kcal 28%
Carbohydrates 87g 29%
Protein 32g 64%
Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 62mg 21%
Sodium 1687mg 70%
Potassium 795mg 17%
Fiber 2g 8%
Sugar 9g 18%
Vitamin A 185IU 4%
Vitamin C 20.3mg 23%
Calcium 59mg 6%
Iron 2.5mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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