Tinned Fish Hand Rolls
Updated March 31, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ cups sushi rice, rinsed well
- ¼cup seasoned rice vinegar
- 1tablespoon finely chopped ginger
- 4roasted sushi nori sheets, quartered
- 4tins of fish (about 4 ounces each), such as mackerel or sardines
- Any combination of sliced cucumbers, radishes, baby carrots, clementines and scallions
- Soy sauce or ponzu, for serving
Preparation
- Step 1
In a medium saucepan, bring the rice and 2 cups of water to a boil. Cover, reduce heat to low and cook until tender, 18 to 20 minutes. Remove from heat and let sit, covered, for 10 minutes. (This is a good time to slice your toppings.)
- Step 2
When the rice is ready, drizzle with vinegar and top with ginger. Stir with a spoon to combine. (The rice, as well as the sliced toppings, can be transferred to airtight containers, covered with damp towels and refrigerated for up to 3 days. Bring the rice to room temperature before eating, or warm in the microwave.)
- Step 3
To build hand rolls, top nori with some rice, fish and any of the raw toppings. Drizzle with soy sauce or ponzu, wrap and enjoy.
Private Notes
Comments
I eat this sort of thing all the time, and just to point out if you're new to it: even if you don't mind baby carrots' artificiality and weird texture, they're too short and fat to be pleasant to eat this way because they'll end up dominating one or two bites, and they're disruptive to bite through. The longer, thin shreds of carrot shown in the photo are a good steer.
I have found that kimchi pairs wonderfully with strongly flavored tinned fish.
@Su Yes, I don’t imagine you’d put whole cucumbers in either! The recipe doesn’t say so specifically, but I’d assume you should slice all the vegetables to an appropriate size to fit into the rolls, such as with spring/salad rolls.
Delicious! We used smoked mackerel for the fish. The orange worked so well with the smokiness. Carrots, orange, and cucumber were our garnish. Would love to try this with other kinds of canned fish!
I've made this a few times since seeing this. It needs a little... something. Last one I put a drizzle of mayo and sriracha to tinned sardines, cucumbers, and carrots. The mayo and sriracha took it where I wanted.
I say this with zero exaggeration: my 4-yr-old said this was the best meal of his life, better even than his #1 favorite meal of mac’n’cheese with a can of kidney beans (a high bar to clear, I know). We all loved it. Also excellent with a sprinkle of furikake.