How To Make Hand Rolls | From The Home Kitchen | Bon Appétit

Join chefs Christina Chaey and Susan Kim as they demonstrate how to make hand rolls, a quick and delicious option for summer dinner parties. Beyond the seaweed wrap and seasoned rice, filling a hand roll is part meal prep, part self-expression with your guests free to add whichever toppings are most appealing to them.

Ingredients:
Rice:
1½ cups sushi rice, preferably short grain
2 cups cold water

Daikon Pickle:
¼ lb. daikon
2 cups unseasoned rice vinegar
1 cup water
½ cup sugar

Rice Seasoning:
2 Tbsp. unseasoned rice vinegar
2 tsp. sugar
½ tsp. kosher salt

Asparagus:
Kosher salt
1 bunch pencil-thin asparagus

Spicy Tuna:
2 4-oz. cans oil-packed tuna, drained
2 Tbsp. mayonnaise
1 Tbsp. Sriracha
1 tsp. toasted sesame oil
White and pale green parts of 1 scallion, thinly sliced
Kosher salt

Egg ribbons:
2 eggs, beaten
Kosher salt and freshly ground pepper
2 teaspoons vegetable oil

Assembly:
1 small English hothouse cucumber
1 avocado
1 cup chopped kimchi
Nori sheets
Dark green scallion tops, thinly sliced
Toasted sesame seeds
1 cup pea shoots
2 oz. trout roe, optional

See Christina's spicy tuna hand roll recipe here: https://www.bonappetit.com/story/summ...
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VIDEO BREAKDOWN
0:00 Introduction
0:54 Make the rice
1:10 Rinse rice, add water, cook for 18–20 minutes, and rest for 10 minutes
2:46 Prep the veg
2:52 Make daikon pickle
3:01 Cut daikon batons, cover with heated brine, and set aside for 30–60 minutes
4:42 Season rice, cover and set aside
5:18 Blanch asparagus, and spread on a sheet pan to let cool
6:07 Make the spicy tuna
7:01 Make the egg ribbons
7:08 Cook thin omelet and let cool
7:47 Cut cucumbers
7:54 Cut omelet into ribbons
8:07 Slice avocado
8:14 Arrange fillings on platters
8:43 Chop kimchi and add to platter and sprinkle scallions and sesame seeds on tuna
8:50 Cut gim/nori with scissors
8:56 Add pea shoots and trout roe to platter
9:31 Add bowls of rice
9:36 Assemble
9:54 Top gim/nori with rice, tuna, cucumber, kimchi, avocado, pea shoots, and trout roe
10:26 Top another sheet of gim/nori with rice, egg, asparagus, and daikon pickle
10:38 Wrap into cones
10:49 Use rice as glue to seal hand roll
11:04 Demo of how to create cone shape
11:34 Wrap asparagus hand roll into a log
12:01 Plate
12:05 Taste!
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Director: Maria Tridas
Editors: Robert Malone, Justin Symonds
Director of Photography: Bradley Wickham
Producer: Maria Tridas
Assistant Producer: Halie Aaron
Culinary Producer: Mallary Santucci
Culinary Assistant: Adam Demaris
Camera Operator: Gunsel Pehlivan
Audio: Rachel Suffian
Production Assistant: Sergio Santos
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
Bon Appetit Video Team
June Kim
Ali Inglese
Dan Siegel
Rhoda Boone
Carolyn Gagnon
Jonathan Wise
Holly Patton
Myra Rivera
Billy Keenly

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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.


How To Make Hand Rolls | From The Home Kitchen | Bon Appétit