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Recipe: the hiker hand roll

Asian
the hiker hand roll recipe image
The hiker hand roll serving suggestion

the hiker hand roll

A traditionally styled roll with nori wrapping around sushi rice, filled with slivers of beef jerky, slices of egg omelet and pea shoots or watercress with the leaves poking out the top of the roll. Dip into sriracha.

Ingredients

  • 2 eggs, beaten
  • 5 sheets nori, cut in half
  • 2 cups prepared sushi rice
  • 2.85 ounces beef herky, in choice of flavor, very finely shredded
  • 1 cup pea shoots or watercress
  • 1 avodado, diced`
  • Sriracha, soy and/or wasabi for serving
  • SUSHI RICE
  • 4 cups short grain rice
  • 4 1/2 cups water
  • 1 3-inch square piece of kombu
  • DRESSING
  • 1/2 cup rice wine vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt

Directions

  1. Set a non-stick skillet over medium heat and coat it with cooking spray. Pour in the eggs and let them set until firm. Slide the omelet out of the pan, let it cool slightly and then cut it into thin slices.
  2. To assemble hand rolls simply layer ingredients atop a piece of nori, starting with rice and building your roll as desired. Roll the nori into a cone, top with sriracha, soy and/or wasabi, as desired, and eat!

SUSHI RICE DIRECTIONS

  1. Put the rice into a large mixing bowl and cover it with cold water. Stir the rice with your hands, massaging it to release the starch. Strain the rice through a sieve and put it back into the bowl. Swirl the rice thoroughly and strain it again. Repeat once more. Now your rice is ready for cooking.
  2. Put the rice into a rice cooker or large saucepan. Add the water and kombu. If using a rice cooker, turn it on. If using a saucepan, cover tightly and set over high heat. When the water boils, reduce heat to very low. Let cook until all the water is absorbed. Turn off heat and let sit, covered, for 15 minutes. Remove the kombu from the cooked rice.
  3. While the rice is cooking, make the dressing. Put the vinegar into a medium saucepan and set it over low heat. Stir in the sugar and salt until dissolved. Remove from heat and let cool.
  4. Spoon the hot rice onto a sheet pan and immediately drizzle the dressing over it. Use a rice paddle or wooden spoon to gently stir the rice to coat it. Be careful not to mash or break the rice.
  5. Let the rice cool until it is just barely warm to the touch. Put the rice into a bowl and cover with a damp towel to keep it moist.
  6. To refresh leftover rice that has been refrigerated, sprinkle it with water, cover with a damp towel and microwave until hot and tender.
Asian