Max's Hoisin and Vegetable Sushi Roll
photo by Max and Dad
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
8-10 pieces
- Serves:
- 2
ingredients
- 1 sheet nori
- 1 cup sushi rice, cooked to package directions and cooled to room temperature
- 1⁄2 teaspoon rice wine vinegar
- 1 teaspoon sesame seeds
- 1 small carrot
- 1 cucumber
- 1 avocado
- 5 slices water chestnuts
- 1 teaspoon hoisin sauce
directions
- Sprinkle the rice with vinegar and mix lightly.
- Dip your fingers in water to keep the rice from sticking to your fingers as you spread it onto the nori.
- Spread enough rice thinly and evenly onto nori to cover completely while leaving about 1 inch of nori uncovered at one end (finishing end). Sprinkle rice with sesame seeds.
- Spread 1/2" wide line of hoisin sauce on top of the rice along the width of the rice and nori at the beginning end.
- Add julienned carrots, cucumbers, water chestnuts and avacodos on top of the hoisin sauce, in a row, end to end the width of the nori sheet.
- Dip fingers in water and wet the last 1 inch of the finishing end of the nori so it will seal - like the glue on an envelope.
- Make a tight "jelly roll" starting at the begining end. Let the roll sit for 5 - 10 minutes and then slice into 8 - 10 even sections. Letting it sit for a few minutes will make the wrapper easier to cut. Use a serrated bread knife to cut the roll.
- Accompany with soy sauce, pickled ginger and wasabe.
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