Colorful, sweet, and savory, these vegetable hand rolls are the perfect light fare for parties or for lunch! The directions to fold a hand roll are a bit difficult to describe without photos, so I did my best to visualize the process. Start from the bottom right, and work your way to the left!

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes

INGREDIENTS

  • 1 cup (180g) uncooked sushi rice
  • 3 TBS sushi seasoning
  • 10 sheets toasted sushi nori (seaweed)
  • 1/2 English cucumber or 2 Persian cucumbers
  • 1 medium red bell pepper
  • 6 oz (170g) preserved daikon
  • 2 medium fuyu persimmons (optional)
  • 2 small avocados, pitted and sliced
  • furikake for topping (optional)

INSTRUCTIONS

  1. Cook the sushi rice according to package instructions. When it is done cooking, scoop the cooked rice into a large bowl and let it cool for about 15 minutes. Mix in the sushi seasoning.
  2. While the rice is cooking, prepare the vegetables by cutting them into matchstick-size. If you want to add persimmons in the hand rolls, peel the persimmons, and cut it into matchsticks.
  3. Cut the nori sheets in half. Place one half of the nori sheet on a board, shiny side down. Spoon some rice onto the nori (about 2 to 3 tablespoons). Spread the rice so that you fill one half of the nori. Top the nori with a few slices of cucumber, red pepper, daikon, and persimmon. Top with one slice of avocado, and shake some furikake on top.
  4. Starting with the lower right-hand corner, roll the nori towards the left, until you reach the end. Seal the hand roll with a few grains of rice. Repeat with all the other nori sheets.
  5. Serve immediately.

NOTES

1. You want to serve these immediately because the seaweed loses its crunch very quickly.

 

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