16 Japanese-Style Hand Roll
16 JAPANESE-STYLE HAND ROLL
INGREDIENTS
- 2-3 sheets of seaweed, for sushi use
- 8-9 stalks of asparagus, blanched in hot water
- 1 Japanese cucumber, cut into strips
- 1/2 of a carrot, cut into this strips
- 1 avocado, cut into thick slices
- 1 cup of iceberg lettuce, shredded
- 3 eggs, hard boiled, peeled, and minced
- 1-2 cups cooked rice
- A spoonful of Japanese mayonnaise, or yogurt (optional)
- A dash of Japanese sweet vinegar
DIRECTIONS
| Step 1 | |
| Add egg to mayonnaise and mix well. | |
| Step 2 | |
| When cooked rice has cooled, add a little bit of Japanese sweet vinegar and mix well. Set aside. | |
| Step 3 | |
| Use scissors to cut the seaweed sheets in half. | |
| Step 4 | |
| Choose some of your preferred ingredients (rice is optional). Place them along one side of the seaweed sheet, leaving a small space (~1/2 an inch) between the ingredients and the edge. If adding the mayonnaise or yogurt, place in a plastic bag, cut off one corner of the bag and squeeze over the other ingredients OR use a spoon to spread a small amount on top. Then take one corner of the sheet that has the ingredients near it and roll it toward the middle of the opposite edge, forming a cone shape. Serve immediately, otherwise the roll will become soggy. | |
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