If you’re looking to change things up from your traditional sandwich wrap, look no further than a vegetable hand roll, otherwise known as temaki. This wrap can be enjoyed like any other wrap, but is made with nori instead of a whole grain wrap or lettuce. Nori is chock-full of minerals like iodine, selenium and iron. Plus, this is a fun way to get some variety in your diet!
Yields3 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
Rice
3cupsorganic short grain brown rice (cooked)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsporganic rice vinegar
2tspmaple syrup (optional, or date paste, link in Chef’s Notes)
1tbspsesame seeds (black or white)
Tofu
8ozorganic tofu (firm or extra-firm, drained and pressed, sliced into ⅛” thick, ¾” wide and 3” long strips)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
2tbspsesame seeds
Nori Rolls
6organic nori sheets (see Chef’s Notes)
1medium-large cucumber (with or without skin, julienned, peeled if waxed)
1medium carrot (julienned)
1cupbroccoli sprouts (or another sprout of choice)
1cuporganic leafy green (leafy green of choice, sliced)
1large avocado (pitted, sliced)
Miso Peanut Sauce (optional)
1tbsporganic miso (mellow white or chickpea)
¼cuporganic peanut butter (unsalted, unsweetened, crunchy or smooth)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsporganic rice vinegar
1tbspmaple syrup (or date paste, link in Chef’s Notes)
1tspchili paste (optional, +1 tsp, or other hot sauce of choice)
2tspginger (finely minced)
1tspgarlic (finely minced)
¼cupwater
Directions
1
Preheat the oven to 400 degrees F.
2
Make the rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.
3
Add the rice and sesame seeds. Mix well and set aside.
4
Make the tofu: Carefully coat the tofu in the tamari and coat with the sesame seeds. Allow to marinate for 10–15 minutes.
5
Place the tofu on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway through.
6
Meanwhile, gather your hand roll ingredients: Starting with a clean working surface, place all of the ingredients around so you can easily grab them while making the rolls (this includes the rice, nori sheets, cucumber, carrot, sprouts, leafy greens, and avocado).
7
With clean hands, place a nori sheet shiny side down. Take a handful of rice and place it on the left third of the nori.
8
Place thin strips of lettuce, cucumber, carrot, sprouts, and avocado vertically on top of the rice. Make sure not to overfill the nori.
9
Fold the bottom left corner of nori over and begin folding into a cone shape.
10
Keep rolling until a cone is formed. You can seal the edge so it stays together by adding just a bit of water with your hands or use the rice as the “glue.” Add a small piece of rice at the bottom right corner to use as glue and close tightly.
11
Make the Miso Peanut Sauce: Add all ingredients to an 8 or 16-ounce mason jar. Secure the lid and shake well until all of the peanut butter and miso are dissolved. Alternatively, you could add all ingredients to a high-speed blender and blend until smooth. Taste for additional ingredients of choice (ginger for spice, tamari for umami, peanut butter for peanut).
12
Serve the hand rolls with the Miso Peanut Sauce if desired.
Chef's Notes
Substitutions Substitute any vegetables you’d like for the vegetables listed in the recipe. Just make sure they’re thinly sliced so that they don’t overcrowd your roll and make rolling impossible!
Use quinoa or millet in place of rice. They both stick together really well.
Make ahead Make the Miso Peanut Sauce ahead of time and store in the refrigerator for 7–10 days. Sugar-free Omit the maple syrup or use date paste instead. Where to find nori sheets Nori sheets are usually in the ethnic food section of your grocery store. And, while this recipe doesn’t call for wasabi and pickled ginger — also found in that section — they’re a fun addition if you enjoy them! If your rice isn’t sticky It’s important to use short-grain rice for this as long-grain rice will not stick together.
If your rice was made several days before making the rolls, it’s possible that it may have dried out. It’s best if the rice is made the day before or the same day you plan to make the rolls. Add more tasty ingredients Add herbs like cilantro, chives, or basil either inside or on top.
Sprinkle nutritional yeast inside the roll or on top.
Add pickled veggies to the inside of the roll.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Rice
3cupsorganic short grain brown rice (cooked)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsporganic rice vinegar
2tspmaple syrup (optional, or date paste, link in Chef’s Notes)
1tbspsesame seeds (black or white)
Tofu
8ozorganic tofu (firm or extra-firm, drained and pressed, sliced into ⅛” thick, ¾” wide and 3” long strips)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
2tbspsesame seeds
Nori Rolls
6organic nori sheets (see Chef’s Notes)
1medium-large cucumber (with or without skin, julienned, peeled if waxed)
1medium carrot (julienned)
1cupbroccoli sprouts (or another sprout of choice)
1cuporganic leafy green (leafy green of choice, sliced)
1large avocado (pitted, sliced)
Miso Peanut Sauce (optional)
1tbsporganic miso (mellow white or chickpea)
¼cuporganic peanut butter (unsalted, unsweetened, crunchy or smooth)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsporganic rice vinegar
1tbspmaple syrup (or date paste, link in Chef’s Notes)
1tspchili paste (optional, +1 tsp, or other hot sauce of choice)
2tspginger (finely minced)
1tspgarlic (finely minced)
¼cupwater
Directions
1
Preheat the oven to 400 degrees F.
2
Make the rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.
3
Add the rice and sesame seeds. Mix well and set aside.
4
Make the tofu: Carefully coat the tofu in the tamari and coat with the sesame seeds. Allow to marinate for 10–15 minutes.
5
Place the tofu on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway through.
6
Meanwhile, gather your hand roll ingredients: Starting with a clean working surface, place all of the ingredients around so you can easily grab them while making the rolls (this includes the rice, nori sheets, cucumber, carrot, sprouts, leafy greens, and avocado).
7
With clean hands, place a nori sheet shiny side down. Take a handful of rice and place it on the left third of the nori.
8
Place thin strips of lettuce, cucumber, carrot, sprouts, and avocado vertically on top of the rice. Make sure not to overfill the nori.
9
Fold the bottom left corner of nori over and begin folding into a cone shape.
10
Keep rolling until a cone is formed. You can seal the edge so it stays together by adding just a bit of water with your hands or use the rice as the “glue.” Add a small piece of rice at the bottom right corner to use as glue and close tightly.
11
Make the Miso Peanut Sauce: Add all ingredients to an 8 or 16-ounce mason jar. Secure the lid and shake well until all of the peanut butter and miso are dissolved. Alternatively, you could add all ingredients to a high-speed blender and blend until smooth. Taste for additional ingredients of choice (ginger for spice, tamari for umami, peanut butter for peanut).
12
Serve the hand rolls with the Miso Peanut Sauce if desired.
