Easy and healthy sushi hand rolls made with soy wrappers filled with fresh cucumber, creamy avocado, spicy mayo, beautiful watermelon radishes, microgreens and sticky jasmine rice served with a side of ponzu sauce.
This is a great option for a quick and easy appetizer, light snack or lunch and can be fun to make together as a family or couple. While the rice is cooking it’s the perfect time to get all the ingredients ready and make the sauce. That way once the rice is ready all you need to do is assemble the cones.
We ordered the soy wrappers online on Amazon and we’re very pleased with how they came. The one’s we used are these ones. You might be able to find ones at a local Asian grocer and I have seen them online at Walmart in the U.S. only. We will definitely be buying them again! Another option that we’ve seen are sheets of nori cut in half to the same size as these wrappers. There are also some youtube videos out there if you need to watch one quickly.
The wrappers are quite delicate so be gently when using them. I’d say this is much easier than it looks to do. After rolling the first one you’ll easily get them hang of it. Our big tip would be that they aren’t meant to be tightly rolled rather a little loose. When you’ve completely rolled them into a cone and need to press shut the last corner don’t try and pull just press it shut with some water. The ends are a little open as well as this is the style so once you drizzle some ponzu over the cone a little might come out the bottom! Just don’t eat them over your clothes without protection underneath. 🙂
If you’d like non vegetarian options, you can absolutely incorporate tuna and salmon. be sure to get the sushi grade kind. If you can’t find watermelon radishes as they aren’t available everywhere and all year round swap it out for other veggies like carrots, or purple cabbage would work. Think colourful and a cross between a california roll except without the crab.
In terms of making these in advance for a small gathering or something of similar nature I think it would be a fantastic idea. It is definitely thinking more outside the box instead of serving traditional appetizers like dips and canapés. Since they are eaten cold and can be transported pretty easily I would said don’t make them too much in advance maybe 20 minutes as to avoid the avocado browning. Depending on the crowd the recipe can easily be scaled up and be sure to have the right amount of wrappers.