Fresh and spicy sushi hand rolls. Super tasty and super easy to make.
This is one of my favorite hand roll recipes from Sushi Secrets: Easy Recipes for the Home Cook. It features kimchee, tomato, and and anchovy filets. Try it with traditional white sushi rice or brown sushi rice.
Kimchee, Tomato and Anchovy Hand Rolls
(Makes 4 Hand Rolls)
4 sheets nori, 4 x 7 in (10 x 18 cm)
1 cup (200 g) prepared Traditional Sushi Rice or Brown Sushi Rice
8-12 canned anchovy fillets, patted dry of any canning liquid
4 tablespoons kimchee or more to taste, coarsely chopped
1⁄2 tomato, cut into 8 wedges
1 Align 1 sheet of nori across your left palm with the rough side facing up. Press 4 tablespoons of the prepared sushi rice on the left 1⁄3 of the nori.
2 Arrange 2-3 anchovy fillets in a line down the center of the rice. Add 1 tablespoon of the kimchee. Place 2 of the tomato wedges over the other fillings.
3 Take the bottom left corner of the nori and fold it over the fillings until it reaches the top point just beyond the rice. Roll the roll downwards forming a tight cone until all the nori has been wrapped around. If desired, secure the loose edge with a single grain of rice.
4 Repeat steps with the remaining nori, rice, and fillings. Serve the rolls immediately.
(c) In the Kitchen with a Southern Sushi Chef – Read entire story here.
