I love making hand rolls at home with nori, brown rice, and whatever the heck else happens to be in my fridge – this time it just happened to be some leftover chicken, scallions, and arugula (what a fun alternative to a chicken salad sandwich). I’ve packed these hand rolls for picnics, and making them is a great way to get your kids involved in the kitchen. Sea vegetables like nori (seaweed) are full of health benefits and I strive to eat them whenever possible. It certainly doesn’t hurt that I find them delicious!
Some other ingredients that I love to use in these rolls: leftover fish, cucumber, avocado, pepper, apple, carrots, radish, scrambled eggs, seared tofu, mushrooms, sweet potatoes, squahs, and more.
4 sheets of sushi nori
1 cup cooked brown rice
Sesame seeds or furikake
20 leaves baby arugula
4 ounces of cooked chicken breast, cut into thin strips
1 small green onion, slices lengthwise then cut in half
wheat free tamari (for dipping)
Add a heaping 1/4 cup of brown rice to a sheet of nori, and press it flat into a diagonal (from bottom right to top left). The position should favor the top left corner. Sprinkle the rice with furikake or sesame seeds.
Add 1-2 ounces of chicken strips, 5 arugula leave and a 1/4 of the scallion and align it with the rice
Fold the bottom right corner
Then wrap the hand roll starting with the bottom left corner and moving towards the top right corner.
And then presto! You have a hand roll. Dip in some tamari and enjoy!