Time: 15 min.
Complexity: easily
Servings: 4

Hand roll - detailed recipe.

Ingredients:

• 4 cups boiled sushi rice
• 4 takuan (pickled daikon radish), sliced ​​into strips
• 2 sheets of nori seaweed
• Cucumber (cut into strips)
• Green beans in tempura batter
• Lettuce leaves (torn)
• Wasabi and soy sauce for dipping
• Hand vinegar:
  1 tsp. rice vinegar
• 3 tablespoons of water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice, daikon radish, green beans, nori, leaf lettuce, soy sauce, rice vinegar, wasabi

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Preparation:

Step 1
• Before rolling the sushi, toast the nori over a high flame, passing the shiny side over it. The nori's color will change from brownish-black to dark green. (Without toasting, the nori will be rubbery and difficult to chew.) Cut the toasted nori sheets in half crosswise.
  
  Place 1/2 sheet of nori on a work surface, shiny side down.
Step 2
• In a bowl, mix rice vinegar and water and wet your hands with this liquid to prevent the rice from sticking to your hands while you work. On the side of the nori sheet closest to you, spread about 1 cup of sushi rice, about 0.5 cm thick, spreading it right to the edges.
  
  Place some pickled daikon, a piece of lettuce, a cucumber, and tempura across the center of the roll. Carefully roll the roll, using your fingers and the palms of both hands. Eat immediately, without cutting. Serve with soy sauce for dipping and wasabi.
  
  Temaki sushi (cones)
  Alternatively, roll the nori, rice, and remaining ingredients into cones and serve with a dipping sauce.

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