Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes - Marisa Baggett (2016)
Chapter 7. HAND ROLLS
Hand rolls are sushi simplicity itself: Roll. Eat. Repeat.
As the name implies, hand rolls are prepared in your hand. Place nori on your palm, layer it with rice and toppings, and then roll it into a loose cone. No bamboo rolling mat is need to confine them into a tight roll. No knife is used to cut them into bite-sized pieces.
The only difficulty of hand rolls can be figuring out how to eat them. Does the first bite come from the top or the bottom? Should the sauce be poured into the cone or should the cone be dipped into the sauce? Starting at either end should not present a dilemma on a properly formed hand roll, as they will both have sufficient proportions of rice and fillings. Pouring sauce into the cone can cause a mess, as the sauce will flow through the bottom and perhaps take valuable fillings with it. Dipping produces yet another problem: the fillings tend to flop over into the sauce. Try tilting your hand roll to the side and adding a bit of sauce as you eat the roll. Ultimately, the choice of how to eat a hand roll is yours. The only real rule is to consume it shortly after preparation, while the nori is still crispy.
If you are left-handed, begin with the nori in your right palm. Transpose the instructions on the following page to adjust for rolling in the right hand.
HOW TO MAKE SUSHI HAND ROLLS
1) Align the nori horizontally in your left palm, making sure that the rough side of the nori faces up. Dip a wooden spoon or plastic measuring spoon into water before using it to apply 4 teaspoons of prepared sushi rice vertically on the nori. Cover about a third of the surface from the left side.
2) Place your chosen fillings vertically down the center of the rice. Take the bottom left corner of the nori and fold it over the ingredients until it reaches the top point just beyond the rice. (Don’t pull too tight or the nori will snap!)
3) Roll the nori downward, forming a tight cone. Secure the loose edge with a single grain of rice. Eat immediately.
Spread rice across ⅓ of the nori, starting at left.
Add desired fillings.
Roll the nori to form a tight cone.
Daikon and Kimchi Hand Rolls
I really enjoy kimchi with tangy sushi rice. You can use much more kimchi in a hand roll than in other types of sushi rolls. For an interesting twist, try this roll with pickled daikon (takuan).
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 10 minutes
Makes 4 rolls
Four 4 x 7-in (10 x 18-cm) nori sheets
1 cup (200 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice (pages 21-23)
8 strips daikon radish, about the size of french fries
1 cup (200 g) store-bought kimchi or Vegan Kimchi (page 49)
½ tomato, cut into 8 wedges
Daikon sprouts (kaiware) or pea sprouts, to taste (optional)
Align 1 sheet of nori across your left palm with the rough side facing up. Press 4 tablespoons of the sushi rice on the leftmost third of the nori.
Arrange 2 daikon radish strips in a line down the center of the rice. Add ¼ of the kimchi. Top with 2 wedges of tomato. Add daikon sprouts, if desired.
Take the bottom left corner of the nori and fold it over the fillings until it reaches the top point just beyond the rice. Roll downward, forming a tight cone, until all the nori has been wrapped around. If desired, secure the loose edge with a single grain of rice.
Repeat steps with the remaining nori, rice and fillings to make 3 more rolls. Serve immediately.
Pickled Green Tomato Hand Rolls
Curry is another one of those unexpected flavors that I like to include in sushi. The flavor pairs especially well with cauliflower and fresh coriander leaves (cilantro). Pickled green tomatoes are a crisp treat. If you can’t find them at your local supermarket, try your local farmers’ market.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 10 minutes
Makes 4 rolls
Four 4 x 7-in (10 x 18-cm) nori sheets
1 cup (200 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice (pages 21-23)
4 teaspoons Curry Mayonnaise (page 29)
4 teaspoons Curry Furikake (page 30)
4 sprigs fresh coriander leaves (cilantro), or more, to taste
One 4-in (10-cm) length cucumber, deseeded and cut into matchsticks
8 pickled green tomatoes, drained
4 cauliflower florets, steamed and cut in half lengthwise
Align 1 sheet of nori across your left palm with the rough side facing up. Press 4 tablespoons of the sushi rice on the leftmost third of the nori.
Spread 1 teaspoon of Curry Mayonnaise down the rice and sprinkle with 1 teaspoon Curry Furikake. Place one or more sprigs fresh coriander on the rice. Add ¼ of the cucumbers and top with 2 pieces of pickled green tomato and 2 cauliflower pieces.
Take the bottom left corner of the nori and fold it over the fillings until it reaches the top point just beyond the rice. Roll downward, forming a tight cone, until all the nori has been wrapped around. If desired, secure the loose edge with a single grain of rice.
Repeat steps with the remaining ingredients to make 3 more rolls. Serve immediately.
Pickled Radish Hand Rolls
If you can’t locate takuan (pickled daikon), substitute some well-drained Daikon Slaw (page 55). The flavor is different, but it still pairs quite well with the sweet, tart pickled plum paste.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 10 minutes
Makes 4 rolls
Four 4 x 7-in (10 x 18-cm) nori sheets
1 cup (200 g) prepared Traditional Sushi Rice or other sushi rice (pages 21-23)
4 teaspoons umeboshi (pickled plum) paste
8 large shiso (perilla) or basil leaves
2 inari pouches, cut into thin strips
8 strips takuan (pickled daikon), about the size of french fries
Align 1 sheet of nori across your left palm with the rough side facing up. Press 4 tablespoons of the sushi rice on the left third of the nori.
Spread 1 teaspoon of umeboshi paste down the rice. Arrange 2 large shiso or basil leaves down the center of the rice. Add ¼ of the inari strips and top with 2 pieces of takuan.
Take the bottom left corner of the nori and fold it over the fillings until it reaches the top point just beyond the rice. Roll downward, forming a tight cone, until all the nori has been wrapped around. Secure the loose edge with a single grain of rice.
Repeat steps to make 3 more rolls. Serve immediately.
Vegetarian BLT Rolls
Cook the vegan bacon just before assembling this roll. The warmth of the bacon with the crisp, cool romaine lettuce offers a pleasant overall experience. Adding Vegetarian Eel Sauce eliminates the need for soy sauce.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 10 minutes
Makes 4 rolls
Four 4 x 7-in (10 x 18-cm) nori sheets
1 cup (200 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice (pages 21-23)
8 strips vegan bacon
1 romaine lettuce leaf, cut into thin strips
¼ avocado, cut into 4 wedges
½ tomato, cut into 8 wedges
4 tablespoons Vegetarian Eel Sauce (page 26), or more, to taste
4 teaspoons toasted sesame seeds
Cook the vegan bacon according to package instructions.
Align a sheet of nori across your left palm with the rough side facing up. Press 4 tablespoons of the sushi rice on the left third of the nori.
Arrange 2 strips of the vegan bacon down the center of the rice. Top with ¼ of the romaine lettuce, then add 1 avocado wedge and 2 tomato wedges. Drizzle 1 tablespoon of Vegetarian Eel Sauce over the fillings and sprinkle with 1 teaspoon of the sesame seeds.
Take the bottom left corner of the nori and fold it over the fillings until it reaches the top point just beyond the rice. Roll downward, forming a tight cone, until all the nori has been wrapped around. If desired, secure the loose edge with a single grain of rice.
Repeat steps with the remaining ingredients to make 3 more rolls. Serve immediately.
Soba Hand Rolls
If you’re gluten free, be sure to check the ingredients list on your soba (buckwheat) noodles. Some contain a mix of grains, including wheat. Price is often a reflection: soba made with 100% buckwheat often costs more than noodles made with wheat mixed in.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 10 minutes
Makes 4 rolls
3 oz (90 g) dry soba (buckwheat) noodles
4 tablespoons Sesame Dressing (page 28)
4 teaspoons Basic Furikake Seasoning (page 30)
Four 4 x 7-in (10 x 18-cm) nori sheets
1 green onion (scallion), thinly sliced
½ carrot, shredded
8 snow peas, cut into thin strips
Daikon sprouts (kaiware) or pea sprouts, to taste
Bring a large pot of unsalted water to a boil over high heat. Add the soba noodles and stir. Boil for about 7 minutes. Test a noodle—it should be cooked through but not mushy. Drain and rinse the noodles under cold water. Transfer to a bowl and toss with the Sesame Dressing and Basic Furikake Seasoning.
Align 1 sheet of nori across your left palm with the rough side facing up. Lay ¼ of the buckwheat noodle mixture on the left third of the nori.
Sprinkle with ¼ of the green onions and add ¼ of the carrots and snow peas. Add daikon sprouts, to taste.
Take the bottom left corner of the nori and fold it over the fillings until it reaches the top point just beyond the noodles. Roll downward, forming a tight cone, until all the nori has been wrapped around.
Repeat steps with the remaining ingredients to make 3 more rolls. Serve immediately.
Japanese Omelette Hand Rolls
Don’t be fooled by the understated beauty of this hand roll. The “wow” appeal is in the taste. The Japanese Omelette offers sweet and savory flavors, while little bursts of heat pop across the tongue from the Wasabi Faux Roe. Nutty sesame seeds complement and enhance the fragrant shiso. If you prefer more sweetness, use Vegetarian Eel Sauce (page 26) for dipping in lieu of soy sauce.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 10 minutes
Makes 4 rolls
Four 4 x 7-in (10 x 18-cm) nori sheets
1 cup (200 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice (pages 21-23)
4 Japanese Omelette Sheets (page 66), cut into thin strips
4 teaspoons toasted sesame seeds
8 large shiso (perilla) or basil leaves
4 teaspoons Wasabi Faux Roe (page 68)
Align 1 sheet of nori across your left palm with the rough side facing up. Press 4 tablespoons of the sushi rice on the left third of the nori.
Sprinkle 1 teaspoon of the sesame seeds over the rice. Arrange 2 large shiso or basil leaves down the center of the rice. Add ¼ of the omelette strips and 1 teaspoon of the Wasabi Faux Roe.
Take the bottom left corner of the nori and fold it over the fillings until it reaches the top point just beyond the rice. Roll downward, forming a tight cone, until all the nori has been wrapped around. If desired, secure the loose edge with a single grain of rice.
Repeat steps with the remaining ingredients to make 3 more rolls. Serve immediately.
Hold nori and spread 4 Tbsp rice on the left third.
Arrange fillings down the center of the rice.
Roll into a cone.
Tempura Avocado Hand Rolls
Traditionally, when tempura dipping sauce is served, it is accompanied by small mounds of freshly grated ginger root and daikon radish. This can be messy when trying to dip a hand roll, so here a bit of each is spread across the sushi rice before the cone is rolled.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 4 rolls
Oil for frying
1 avocado, cut into 8 wedges
Potato starch or cornstarch (corn flour) for dusting
½ cup (125 ml) Vegan Tempura Batter (page 34)
Four 4 x 7-in (10 x 18-cm) nori sheets
1 cup (200 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice (pages 21-23)
2 teaspoons grated daikon radish
2 teaspoons grated fresh ginger root
1 large romaine lettuce leaf, cut into thin strips
One 4-in (10-cm) cucumber length, cut into matchsticks
Tempura Dipping Sauce (page 26)
Heat at least 1 in (2.5 cm) of oil in a skillet to 350°F (175°C).
Dust the avocado wedges with potato starch, then dip in the Vegan Tempura Batter. Add to the hot oil. Pour 1 tablespoon of tempura batter over the top of the oil after adding the avocado. Fry until the batter is golden brown, about 2 minutes. Drain avocado wedges on a wire rack.
Align 1 sheet of nori across your left palm with the rough side facing up. Press 4 tablespoons of the sushi rice on the left third of the nori.
Smear ½ teaspoon of the grated daikon and ½ teaspoon of the grated ginger down the center of the rice. Add ¼ of the romaine lettuce. Top with 2 of the tempura avocado pieces. If you have crunchy tempura bits, sprinkle those on top, too! Add ¼ of the cucumber matchsticks.
Take the bottom left corner of the nori and fold it over the fillings until it reaches the top point just beyond the rice. Roll downward, forming a tight cone, until all the nori has been wrapped around. Secure the loose edge with a single grain of rice.
Repeat steps with remaining ingredients to make 3 more rolls. Serve immediately.
Natto and Scallion Hand Rolls
Natto is made of soybeans fermented with the healthy bacteria Bactilus subtilus. During the fermentation process, it develops a pungent smell similar to that of “stinky” cheeses. The fermentation process produces a thin layer of “slime” over the beans, which gets stringy upon stirring. Handling natto can be messy. Try dipping 2 metal spoons in cold water right before scooping up the natto—just as you would dip your fingers before handling sushi rice. Use one spoon to scoop up the natto and the other to tame flyaways.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 4 rolls
Four 4 x 7-in (10 x 18-cm) nori sheets
1 cup (200 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice (pages 21-23)
4 teaspoons Sesame Soy Mustard (page 29)
4 oz (115 g) natto
2 green onions (scallions), thinly sliced
4 teaspoons Basic Furikake Seasoning (page 30)
Align 1 sheet of nori across your left palm with the rough side facing up. Press 4 tablespoons of the sushi rice on the left third of the nori.
Spread 1 teaspoon of the Sesame Soy Mustard down the center of the rice. Add ¼ of the natto. Top with ¼ of the green onions. Sprinkle with furikake.
Take the bottom left corner of the nori and fold it over the fillings until it reaches the top point just beyond the rice. Roll downward, forming a tight cone, until all the nori has been wrapped around. If desired, secure the loose edge with a single grain of rice.
Repeat steps to make 3 more rolls. Serve immediately.
Press 4 Tbsp rice on the nori sheet.
Spread Sesame Soy Mustard on rice.
Use wet spoons to add the natto.
