Reviews

Add Rating & Review

Back to Vegetable Handrolls

All Reviews for Vegetable Handrolls

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Recipe Summary

Yield: Makes 8 rolls

Ingredients

Ingredient Checklist

Eight 7 X 4-inch nori sheets

2 tablespoons mirin wine

1 cup Sushi Rice

8 thin asparagus

Eight 4-inch-long daikon slices, julienned

Eight 4-inch-long peeled cucumber slices, julienned

8 scallion greens

1 tablespoon prepared wasabi paste

1/2 cup low-sodium soy sauce

1/4 cup pickled ginger

Gallery

Recipe Summary

Yield: Makes 8 rolls

Recipe Summary

Yield: Makes 8 rolls

Recipe Summary

Yield: Makes 8 rolls

Yield: Makes 8 rolls

Makes 8 rolls

Ingredients

Ingredients

  • Eight 7 X 4-inch nori sheets
  • 2 tablespoons mirin wine
  • 1 cup Sushi Rice
  • 8 thin asparagus
  • Eight 4-inch-long daikon slices, julienned
  • Eight 4-inch-long peeled cucumber slices, julienned
  • 8 scallion greens
  • 1 tablespoon prepared wasabi paste
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup pickled ginger

Directions

Brush the rough matte side of a sheet of nori with the wine. Place the sheet on the counter and spoon the rice in a 1-inch-wide strip across the middle of the sheet. Place one of each vegetable on top.

Roll the nori as in a waffle cone by grasping the upper right corner of the nori between your thumb and middle finger and folding it over the rice to meet the opposite side. Pick up the lower left corner and wrap it around to form a cone.

Serve with the wasabi, soy sauce, and pickled ginger.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Vegetable Handrolls

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Vegetable Handrolls

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest