Hand rolls, as they are referred to in the sushi world, are usually rolled with an open end so that you can see the array of beautiful ingredients inside. I love to make them with leftover marinated tofu or tempeh and some grated carrots for texture and greens as a base. For this version, I had made some carrot ginger miso sauce and knew slathering them on these rolls would be the perfect way to use up my leftover sauce.
These are essentially a salad rolled up in nori: spinach, green onion, carrot ginger miso dressing, and pickled ginger. It's a fabulous combination and one I felt worth sharing. The dressing takes no time to make in the blender and if you are a novice at rolling nori, fear not. This is really easy, requires no sushi mat, and seals like a dream.
The recipe below is enough for 6 rolls, and I suggest cutting them in half so that they are easy to hold and eat. Enjoy!
Veggie Sushi Hand Rolls
6 sheets of toasted nori
6 pieces of green part of green onion
1/2 cup pickled ginger
12 oz fresh spinach, cut in shreds
Carrot Ginger Miso Dressing
1/2 large carrot, scrubbed and roughly chopped
1 tablespoon roughly chopped fresh ginger
2 green onions (white parts only) chopped
1 tablespoon white/red miso
1 tablespoon rice vinegar
1 tablespoon toasted sesame seed oil
2 tablespoons safflower or another neutral oil
1 tablespoon water
1 teaspoon soy sauce (optional)
Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil and add soy sauce if using. While the machine running, slowly drizzle in the oil and the water.
Prepare the rolls by laying a sheet of nori on a clean dish cloth. Sprinkle 1/6 of spinach along the bottom 1/5 of the sheet, leaving a 1 inch border at the bottom. Place green onion shoot on top, top with pickled ginger and spoon about 2 teaspoons of dressing over it all. Beginning with the edge closest to you, bring to roll the nori, tucking it in like you were rolling a burrito, but there is no need to tuck in the ends. Before you finish rolling, dip your finger in cold water and run along the far edge of the nori sheet, and as you roll to the edge, press the edge into the roll, and dip your finger in water to smear on the outside edge of the roll; this will help seal it. Place the roll seam side down to rest and seal. Repeat with remaining ingredients. Cut and eat or package in large container with parchment paper separating layers and refrigerate. Keeps for 24 hours.
Recipes currently inspiring me:
Hot Asparagus Pickles at Chez Cayenne
Portabello Baked Fries with Red Pepper Aioli at Proud Italian Cook
Coriander and Nori Pesto Soba at Eats Well With Others