Seaweed Hand Rolls with Ginger Sauce
Go fishing in your frig for leftover rice and veggies!
When it comes to seafood, don't forget about delicious and nutritious sea vegetables, like seaweed used in Japanese cuisine, that grow abundantly and are amazing oceanic carbon sinks.
Edible seaweeds are superfoods loaded with nutrition and important vitamins and minerals! Seaweed is also a super plant of the sea.
- 1 cup brown rice (Using leftover rice is great, and if you’re feeling fancy, add a little rice wine vinegar with a pinch of sugar and salt for flavor.)
- Toasted nori seaweed sheets
- Several kid-friendly vegetarian sushi fillings, such as carrots (raw or steamed), avocado, cream cheese, mushroom, snap peas, red peppers, minced scallions, fresh cucumbers, beets, hard boiled eggs. Cut all vegetables julienned into 1” to 2” matchstick size.
- Take a nori seaweed sheet and thinly press some brown rice on ¾ of the sheet.
- Layer veggies of choice on top of rice on a diagonal (Remember, you’ll be rolling into a cone shape!)
- Place a small amount of rice on the corner where you will roll towards to help the seaweed stick closed when it’s in a cone shape.
- Lift up one corner of seaweed sheet where you have the rice, and roll diagonally towards the center of the sushi paper into a cone. Use a little bit of rice to pinch the end together.
- Dip and enjoy!
Ginger Soy Dipping Sauce
- Combine in a bowl:
- 1 part soy sauce
- 1 part rice wine vinegar
- 2 parts Mirin cooking rice wine
- Grated fresh ginger (or powdered if you don’t have fresh) to taste
If you'd like to learn more about this seaweed hand roll recipe, check out our blog post "Spotlight on Superfoods: Seaweed" where we share some amazing facts about this delicious superfood which is earning a stellar reputation as a regenerative ocean crop globally as well as in the Pacific Ocean in Alaska and Baja California by Blue Evolution.