Food & Cooking Recipes Appetizers Vegetable Handrolls Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 8 rolls Serve these handrolls with individual dipping sauce bowls filled with the soy sauce and a pinch of wasabi. Each person can stir the wasabi paste into the soy sauce as desired. Pickled ginger preserved in sweet vinegar is traditionally eaten throughout the meal and should be presented in a tiny pile on each plate. Ingredients Eight 7 X 4-inch nori sheets 2 tablespoons mirin wine 1 cup Sushi Rice 8 thin asparagus Eight 4-inch-long daikon slices, julienned Eight 4-inch-long peeled cucumber slices, julienned 8 scallion greens 1 tablespoon prepared wasabi paste ½ cup low-sodium soy sauce ¼ cup pickled ginger Directions Brush the rough matte side of a sheet of nori with the wine. Place the sheet on the counter and spoon the rice in a 1-inch-wide strip across the middle of the sheet. Place one of each vegetable on top. Roll the nori as in a waffle cone by grasping the upper right corner of the nori between your thumb and middle finger and folding it over the rice to meet the opposite side. Pick up the lower left corner and wrap it around to form a cone. Serve with the wasabi, soy sauce, and pickled ginger. Rate it Print