I love hand rolls! What’s so great about them is they are actually a perfect snack or lunch time treat if you are bored with sandwiches but don’t want to splurge on Sushi. They are super easy to make at home with ingredients you already have in your pantry.
Key ingredient of course: Nori (seaweed). But what you put inside is totally up to you and your imagination. I had a can of tuna and mayonnaise in the fridge. You could also add veggies to it, like your standard avocado or cucumber, but I decided to save mine for a salad on the side.
This literally took about 20 min to make, but if you happen to have leftover rice in the fridge you could be eating in about 5 minutes.
1 cup Sushi Rice, Brown rice or I used a mixture that I like which has Wild Rice and Lentils, rinse well, until water runs clear
1 1/2 cup water
1 can tuna fish
4 Nori wraps (make sure to have more handy, it takes a few tries to get them rolled just right without the insides dropping onto the floor!)
1 tbsp mayonnaise
1 tsp spicy red pepper Dijon mustard (you could use any type of hot sauce for this)
2 tsp Amino Acids (one for the spicy tuna and one for the salad dressing)
1 tbsp rice vinegar
1/2 tbsp toasted sesame seeds
1 small tomato, diced
1/3 cucumber, skin on, diced (about 1/2 cup)
2 tbsp sesame oil
1/2 tbsp of tamari sauce
Boil the rice, with the lid on. About 15 min. If you have time to let it cool great, otherwise pop it in the freezer to cool down.
Drain the tuna, add the mayo, spicy Dijon mustard, 1 tsp rice vinegar, sesame seeds and 1 tsp of the amino acids in a bowl and mix together.
In a separate bowl add the sesame oil, 1 tbsp rice vinegar, 1 tsp amino acids, s&p, mix together and add in the tomatoes and cucumber. Toss well.
Now this part looks easier than it is. I went through a couple of these before I got it right. The key is you want to make a cone so when you pick it up, the rice doesn’t fall out if the bottom. So tear the square seaweed sheet in half and place a bit of the rice and tuna mixture on the left side, roll the left corner inwards, and as you roll bring it on an angle towards you to make a cone shape. No matter what shape you come up with- it’s still edible!
One thing to keep in mind is the seaweed will go soft the longer it sits, so try to prepare and eat right away. I also found that instead of dipping the hand-roll into the tamari sauce, you could also drizzle a little on before you roll it up. Lessening your chances of any more spillage! 🙂
Tamari vs Soy Sauce:
Both are made of fermented soy beans. However Soy Sauce actually contains wheat and gluten, where as Tamari is Gluten and wheat free. I find that taste very similar but to me, tamari tastes less salty yet richer. I only use Tamari now.
Nutrition for Nori Seaweed: