Vegetable hand rolls


Paco was in Phoenix yesterday, so that gave me the excuse to eat something that he would never eat.  Whenever he catches me eating hand rolls, he calls them “vegetables and air.”

You can make these out of whatever you want.  Today I used omelet, avocado, cucumber, and scallions.

Vegetable hand rolls

1 c rice (sushi rice is ideal but if you don’t have it regular rice is fine too)
rice vinegar
2 eggs
1 tsp. sugar
1 tsp. vegetable oil
dried seaweed sheets
avocado, sliced
cucumber, cut into two-inch strips
scallions, cut into two-inch strips
soy sauce

First prepare the rice. Rinse the rice thoroughly and place it in a small pot. Add 1 cup of water to the pot, a pinch of salt, and bring to a boil. Cover and turn heat to low. Allow to steam for 20 minutes. (Or use a rice cooker!) When the rice is done, add a couple of tablespoons of rice vinegar to the rice and stir to combine.

To prepare the omelet, beat two eggs with the sugar. Heat the vegetable oil in a frying pan over medium-low heat. Add the eggs, lifting the sides of the omelet as it cooks to allow the raw egg to seep underneath and cook. When the omelet is almost fully cooked, flip it over and finish cooking the other side. Remove from the pan and slice into strips.

To make the hand rolls, cut a sheet of seaweed in half. Add a little bit of rice, omelet, and each of the vegetables, then roll into a cone or cylinder. Seal the edges with a little bit of water. OR, do what I do, and cut each sheet of seaweed into six pieces, then make individual, tiny hand rolls as you go.

Serve with soy sauce and wasabi, if desired.


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