If you haven’t yet experimented with making your own sushi rolls, now is the time to do it. Why now you ask? Because spring vegetables are at their peak and admit it, you’re probably getting a little tired of salads but want to keep eating those gorgeous spring veggies. Enter a salad handroll.
I’ve written here and here about how easy it is to make your own sushi rolls, using toasted nori. With this version, similar to a wrap or burrito, you skip the rice and pile in salad items. I used some clover sprouts, which make for a lovely base, added some arugula and pickled ginger, and then drizzled on the Japanese Carrot Ginger dressing I’ve been making lately. Cut it in half or just start eating from one end, it’s a salad in a roll and super delicious!
Put whatever you like in the roll, ranging from julienned radishes to baby peas or even some slivered green garlic if you so desire. Just make sure not to make it too bulky because it will tear through the nori sheets. You can even use a salad dressing in the roll, but I would eat it fairly soon afterwards as the dressing will permeate the nori and make it too moist to hold up as a roll.
2 sheets of nori
1 cup sprouts (alfalfa, clover, radish, whatever you like)
1 cup salad greens (arugula, lettuce)
3-4 strips of pickled sushi ginger
3-4 tablespoons Japanese Carrot Ginger dressing
Place nori sheet on cutting board, point downward like a diamond. Place 1/2 of sprouts across bottom half of sheet, with at least 1 inch border. Distribute 1/2 of greens on top, followed by 2 strips of ginger and then drizzle dressing over all. Fold in side corners and bring bottom corner to middle and gently roll as tight a log as possible. When finished rolling, moisten edges of nori to seal it and place seam side down to rest. Repeat with other roll. Keeps well refrigerated, the dampness of the veggies will make the nori a little damp, but that just serves to keep it held together.