Sushi hand rolls are a lot easier to make than you think! These hand rolls are quick to make and work as a very light and healthy meal, if that’s what you’re in to.
I attempted to make a regular California sushi roll once before and it ended up being a huge failure. My rice wasn’t sticky enough and I didn’t have the right tools to roll them correctly… (that’s what happens when you don’t do any research before you make a food that you really have no idea how to make!) I think my friends ate them out of pity (because I knew they were not good!). Anyway, you live and you learn and so this time I decided to avoid the rice problem all together and make hand rolls. Besides, I had to use up the leftover seaweed paper I had from before.
Please note: I kinda just threw these together, as far as the ingredients are concerned. For example, I put spinach in my rolls, which I am sure that isn’t a traditional sushi ingredient. Either way, these rolls turned out pretty good in my opinion- so give them a try!
Seared Ahi Tuna Hand Roll
For the Ahi:
- Fresh Ahi tuna steak ( I used 1-medium sized piece- to make about 5 rolls)
- Soy sauce
- Fresh garlic
- Fresh ground pepper
- Juice from half of a lemon
- Olive oil
You also will need:
- Roasted nori sheets (Seaweed) You can find these at a health food or Asian store. I purchased some at Whole Foods.
- 1 Cucumber
- 2 Carrots
- Spinach leaves
- 1 Avocado
Briefly sear the ahi and Slice it into small strips. I’ve posted the recipe for Seared Ahi Tuna before, using the above ingredients. Find my Ahi Tuna recipe here!
Cut a sheet of seaweed in half, so you have two long pieces, rather than one large square.
Slice the carrots and cucumber into long skinny pieces.
Place a couple slices of avocado on to the seaweed sheets, followed by the spinach, cucumber, carrots, and a couple pieces of the sliced Ahi Tuna.
Roll it up and enjoy!