This hand roll has all the flavors of a veggie sushi roll, but it takes half the time to prepare. It can be loads of fun forming the sushi, as if it’s edible art. Plus, there are so many different fillings you can add to your hand roll, making a great alternative for dinner parties. The best part is, these hand rolls pear perfectly with a cold Japanese beer, or a hot sake depending on the day’s weather.
THIS RECIPE IS GLUTEN FREE AND NUT FREE | MAKES 6 – 8 HAND ROLLS
FOR THE RICE:
-I cup sushi rice (or brown rice) – 2 tbsp. rice vinegar – 1 tbsp. evaporated cane sugar – 1/2 tsp. sea salt
FOR THE FILLING:
1 (6oz) block gluten free baked Tofu, cut into thin matchsticks – 1/2 ripe avocado, pealed and cut into thin segments – 1/2 red or orange bell pepper, cut into thin matchsticks – 1 carrot, cut into long strips – 1 Persian (or 1/4 English) cucumber, halved and cut into thin strips – 4 toasted nori sheets (sea moss), halved – 2 tbsp. wasabi powder mixed with 1 tbsp. water (optional) – 1/2 cup pickled ginger
NOTE: Not all wasabi powder and paste is vegan. Search the label carefully for any added dairy.
To Prepare the Rice: Cook rice according to package directions. When cooked, transfer to large bowl. With wooden paddle, incorporate vinegar, sugar, and sea salt into rice until slightly sticky. Set aside to cool.
To Prepare the Filling: Arrange tofu, avocado, bell pepper, carrot, and cucumber on a plate within easy reach.
To Form the Hand Rolls:
- Place 1 nori (shiny-side down) in one hand. With dampened other hand, spread about 1/4 cup cooked sushi rice evenly over half the nori in a square.
- Place small amount of desired fillings in a diagonal line across rice, pointing toward thumb.
- Gently roll into a cone shape and seal edge with a few grains of sushi rice or with prepared wasabi (if using). Serve with ginger.
Eye got this recipe out of a vegan book written by Heather Bell and Jenny Engel, and Eye hope you enjoy making it as much as Eye did. Let’s Get to Rolling!
LIGHT + LOVE | RISHI OMKARA