I thought I would let you know July 6th is National Hand Roll Day #NationalHandRollDay, If your like me you may not know what a #handRoll is so I’ve included a recipe for you at the end of the post. I was thinking about making the Hand Rolls for my sister n law. Would you like to join me and you can make Hand Rolls for your family.
National Hand Roll Day is celebrated on July 6th every year. National Hand Roll Day is dedicated to a delicious Japanese Hand Roll, presented by Sushi Nozawa Group, which has become a part of life and a favorite delicacy of people from all over the world. On July 6th, you can slowly enjoy a Hand Roll, which replaced the usual Sushi. National Hand Roll Day is celebrated to encourage those consumers and food producers who have not yet dared to try Hand-made Rolls.
HISTORY OF NATIONAL HAND ROLL DAY
Hand-made Rolls, also called Temaki, are paper-thin, Nori sheets wrapped in a cone around sticky Acetic Rice and a diversity of Seafood and Vegetable fillings. I wasn’t sure if you knew it or not but ‘Nori’ is a specific species of Seaweed. Hand Rolls can be eaten as standalone food or as a snack.
Hand Rolls is a great food for parties because guests can choose their favorite filling and roll their own. Did you know Raw Fish is rarely used when making Hand Rolls. Hand Rolls can be smoked Salmon, boiled Shrimp, Crab, and a lot of Vegetables including Cucumbers, Avocados, Onions, Mushrooms, and Carrots. Stuffing can be alternated with Eggs, which are used to prepare Omelets and cut into strips, Sesame, and Tofu.
National Hand Roll Day is founded by Sushi Nozawa Group, a group behind SUGARFISH, Kazunori, and Nozawa Bar. National Hand Roll Day was created to celebrate the Hand Roll and the introduction of Chef Nozawa’s cylindrical roll in the United States more than 40 years ago. National Hand Roll Day is a celebration of Japanese Sushi, which delights the senses with bright colors, flavors, and textures.
In 2014, the Sushi Nozawa Group opened the Original Hand Roll Bar, also known as Kazunori, to give people a good experience eating Hand Rolls that are something special and worthy of their restaurant. It is noteworthy that Kazunori prepares Hand Rolls only from the freshest Fish and homemade Sauces, specially collected Seaweed, and branded warm Rice. Guests who eat dinner at the bar enjoy the Hand Roll, watching the Chef cook their Rolls.
NATIONAL HAND ROLL DAY ACTIVITIES
- The most convenient and easiest way to celebrate National Hand Roll Day is to visit a Japanese restaurant and order Hand Rolls there and enjoy its wonderful taste.
- If you’ve never cooked or eaten Hand Rolls before, it’s time to try Hand Rolls and you can find the recipe, purchase the ingredients, and start cooking!
- Many people do know about National Hand Roll Day. You can help spread the word by sharing photos or videos of your celebration on social media.
FACTS ABOUT SUSHI
- The Country of origin is not Japan in fact, Sushi was created in Southeast Asia.
- Real Wasabi is very expensive and Wasabi, which is offered in many restaurants, is not authentic because it’s very expensive.
- An alternative to Seaweed can be an Egg, finely chopped Cucumber, semi-hard Avocado, and Soy Paper.
- If you want to compliment the chef, buy him a shot of Sake.
- At first, Sushi was not a delicacy but they were sold as affordable snack eaten on the road.
WHY PEOPLE LOVE NATIONAL HAND ROLL DAY
Hand Rolls have been known since the 1900s and National Hand Roll Day celebrates their popularity, which they have gained over the years.
Spicy Tuna Handroll
- Total: 1 hr 10 min
- Prep: 45 min
- Cook: 25 min
- Yield: 12 serving
Ingredients
For the rice:
1 1/4 cups sushi rice, rinsed
1 tablespoon rice vinegar (unseasoned)
1 tablespoon sugar
Kosher salt
2 tablespoons sesame seeds, toasted
For the Sauce:
2/3 cup mayonnaise
2 tablespoons fresh lemon juice
3 to 4 teaspoons Sriracha (Asian chile sauce)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon grated peeled ginger
For Tuna and Rolls:
3/4 pound ahi tuna (about 1 1/4 inches thick)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
6 sheets seaweed (nori)
1 avocado, pitted, peeled and thinly sliced
1 cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1/2 bunch chives, cut into 3-inch pieces
Pickled ginger, for serving (optional)
Directions
- Make the rice: Put the rice in a small saucepan and add 1 1/4 cups water. Bring to a boil, then cover, reduce the heat to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 10 minutes. Meanwhile, whisk the rice vinegar, sugar and 1 teaspoon salt in a large bowl. Gently stir in the sesame seeds and cooked rice with a rubber spatula and let cool to room temperature. (The rice can be made up to 2 hours ahead; cover with a damp cloth.)
- Meanwhile, make the sauce: Combine the mayonnaise, lemon juice, Sriracha, soy sauce, sesame oil and ginger in a medium bowl. Cover and refrigerate until ready to use.
- Make the tuna: Rub the tuna with 1/2 teaspoon each salt and pepper. Heat a nonstick skillet over medium-high heat until hot. Add the vegetable oil, then add the tuna and sear until golden brown, about 2 minutes per side. Transfer to a plate and refrigerate until ready to use, or up to 1 hour.
- Assemble the rolls: Toast the seaweed by waving it directly over a gas or electric burner over medium heat. Cut each sheet in half with kitchen shears to make 12 rectangles. Thinly slice the tuna and season with salt. Lay a seaweed rectangle on a work surface with a long side facing you. Press some rice onto the left side of the sheet using moistened fingers, leaving a 1-inch border on the left. Top with 1 slice each of tuna and avocado, a spoonful of sauce, and some cucumber, carrot and chives. Starting from the bottom left corner, tightly roll into a cone shape, moistening the edge of the seaweed to seal. Repeat with the remaining ingredients. Serve with pickled ginger and more sauce.
Thank you,
Glenda, Charlie and David Cates
