Sushi hand rolls are extremely quick to make (much quicker than rolls or nigiri which take much more time to shape), and can be made at the table by individual diners if you lay out all the ingredients. The handroll shown above has sushi rice, salmon and daikon radish sprouts. Serve with soy sauce and wasabi. To make a hand roll, fold 1 sheet of nori in half along the longest edge. Place the nori shiny side out (the shiny side is always outside for anything you make with nori), and put a few Tbsp of sushi rice on the diagonal from the top left corner to the bottom middle. (Optionally you can dab wasabi on the seaweed first or on top of the rice). Lay long strips of fish and other ingredients on top of the rice. Gently fold the bottom left corner up to the middle top, and continue rolling to make a cone. Eat with soy sauce and wasabi, preferably immediately after it is made since the nori will lose its crispness …