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 of Veggie Sushi Hand Roll

  • 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)

Also Read: Hyderabadi Chicken Spring Rolls

INSTRUCTIONS of Veggie Sushi Hand Roll

  1. Cook the sushi rice.
  2. When cooked, put the cooked rice in a large bowl and let it cool for about 15 minutes. Mix the sushi seasoning.
  3. While the rice cooks, prepare the vegetables by cutting them into matches. If you want to add persimmons in the hand rolls, peel the persimmons and cut them into matches.
  4. Cut the nori leaves in half. Place one half of the nori sheet on a board. Pour rice over the nori (about 2 to 3 tablespoons).
  5. Spread the rice to fill half the nori. Garnish the nori with a few slices of cucumber, red pepper, daikon and persimmon.
  6. Garnish with a slice of avocado and shake furikake over it.
  7. Starting at the bottom right corner, roll the nori to the left until the end.
  8. Seal the hand roller with a few grains of rice.
  9. Repeat with all the other nori leaves. Serve immediately.

NOTES

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

 

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