Vegetable Hand Rolls

 

You can enjoy temaki sushi like any other wrap. Add whole grains such as brown rice or quinoa, a plant-based protein like tofu or tempeh, colorful vegetables — think carrots, sprouts, and peppers — and your favorite sauce to a nori sheet before wrapping it into a unique little cone shape. This is a great way to switch things up with your wraps by adding variety to your diet with mineral-rich nori.

Vegetable Hand Rolls

Ingredients

Rice

 3 cups organic short grain brown rice (cooked)

 2 tbsp organic tamari (reduced-sodium, or coconut aminos)

 1 tbsp organic rice vinegar

 2 tsp maple syrup (optional, or date paste, link in Chef’s Notes)

 1 tbsp sesame seeds (black or white)

Tofu

 8 oz organic tofu (firm or extra-firm, drained and pressed, sliced into ⅛” thick, ¾” wide and 3” long strips)

 2 tbsp organic tamari (reduced-sodium, or coconut aminos)

 2 tbsp sesame seeds

Nori Rolls

 6 organic nori sheets (see Chef’s Notes)

 1 medium-large cucumber (with or without skin, julienned, peeled if waxed)

 1 medium carrot (julienned)

 1 cup broccoli sprouts (or another sprout of choice)

 1 cup organic leafy green (leafy green of choice, sliced)

 1 large avocado (pitted, sliced)

Miso Peanut Sauce (optional)

 1 tbsp organic miso (mellow white or chickpea)

 ¼ cup organic peanut butter (unsalted, unsweetened, crunchy or smooth)

 2 tbsp organic tamari (reduced-sodium, or coconut aminos)

 1 tbsp organic rice vinegar

 1 tbsp maple syrup (or date paste, link in Chef’s Notes)

 1 tsp chili paste (optional, +1 tsp, or other hot sauce of choice)

 2 tsp ginger (finely minced)

 1 tsp garlic (finely minced)

 ¼ cup water

Directions

1

Preheat the oven to 400 degrees F.

2

Make the rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.

3

Add the rice and sesame seeds. Mix well and set aside.

4

Make the tofu: Carefully coat the tofu in the tamari and coat with the sesame seeds. Allow to marinate for 10–15 minutes.

5

Place the tofu on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway through.

6

Meanwhile, gather your hand roll ingredients: Starting with a clean working surface, place all of the ingredients around so you can easily grab them while making the rolls (this includes the rice, nori sheets, cucumber, carrot, sprouts, leafy greens, and avocado).

7

With clean hands, place a nori sheet shiny side down. Take a handful of rice and place it on the left third of the nori.

8

Place thin strips of lettuce, cucumber, carrot, sprouts, and avocado vertically on top of the rice. Make sure not to overfill the nori.

9

Fold the bottom left corner of nori over and begin folding into a cone shape.

10

Keep rolling until a cone is formed. You can seal the edge so it stays together by adding just a bit of water with your hands or use the rice as the “glue.” Add a small piece of rice at the bottom right corner to use as glue and close tightly.

11

Make the Miso Peanut Sauce: Add all ingredients to an 8 or 16-ounce mason jar. Secure the lid and shake well until all of the peanut butter and miso are dissolved. Alternatively, you could add all ingredients to a high-speed blender and blend until smooth. Taste for additional ingredients of choice (ginger for spice, tamari for umami, peanut butter for peanut).

12

Serve the hand rolls with the Miso Peanut Sauce if desired.

https://foodrevolution.org/recipes/vegetable-hand-rolls-temaki/