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Explore How To Make Hand Rolls | From The Home Kitchen | Bon Appétit with 159,635 views, 3,404 likes, and 195 comments. Experience the impact of this video content that has captured audience attention.

Join chefs Christina Chaey and Susan Kim as they demonstrate how to make hand rolls, a quick and delicious option for summer dinner parties. Beyond the seaweed wrap and seasoned rice, filling a hand roll is part meal prep, part self-expression with your guests free to add whichever toppings are most appealing to them. Ingredients: Rice: 1½ cups sushi rice, preferably short grain 2 cups cold water Daikon Pickle: ¼ lb. daikon 2 cups unseasoned rice vinegar 1 cup water ½ cup sugar Rice Seasoning: 2 Tbsp. unseasoned rice vinegar 2 tsp. sugar ½ tsp. kosher salt Asparagus: Kosher salt 1 bunch pencil-thin asparagus Spicy Tuna: 2 4-oz. cans oil-packed tuna, drained 2 Tbsp. mayonnaise 1 Tbsp. Sriracha 1 tsp. toasted sesame oil White and pale green parts of 1 scallion, thinly sliced Kosher salt Egg ribbons: 2 eggs, beaten Kosher salt and freshly ground pepper 2 teaspoons vegetable oil Assembly: 1 small English hothouse cucumber 1 avocado 1 cup chopped kimchi Nori sheets Dark green scallion tops, thinly sliced Toasted sesame seeds 1 cup pea shoots 2 oz. trout roe, optional See Christina's spicy tuna hand roll recipe here: https://www.bonappetit.com/story/summer-hand-rolls -- VIDEO BREAKDOWN 0:00 Introduction 0:54 Make the rice 1:10 Rinse rice, add water, cook for 18–20 minutes, and rest for 10 minutes 2:46 Prep the veg 2:52 Make daikon pickle 3:01 Cut daikon batons, cover with heated brine, and set aside for 30–60 minutes 4:42 Season rice, cover and set aside 5:18 Blanch asparagus, and spread on a sheet pan to let cool 6:07 Make the spicy tuna 7:01 Make the egg ribbons 7:08 Cook thin omelet and let cool 7:47 Cut cucumbers 7:54 Cut omelet into ribbons 8:07 Slice avocado 8:14 Arrange fillings on platters 8:43 Chop kimchi and add to platter and sprinkle scallions and sesame seeds on tuna 8:50 Cut gim/nori with scissors 8:56 Add pea shoots and trout roe to platter 9:31 Add bowls of rice 9:36 Assemble 9:54 Top gim/nori with rice, tuna, cucumber, kimchi, avocado, pea shoots, and trout roe 10:26 Top another sheet of gim/nori with rice, egg, asparagus, and daikon pickle 10:38 Wrap into cones 10:49 Use rice as glue to seal hand roll 11:04 Demo of how to create cone shape 11:34 Wrap asparagus hand roll into a log 12:01 Plate 12:05 Taste! -- Director: Maria Tridas Editors: Robert Malone, Justin Symonds Director of Photography: Bradley Wickham Producer: Maria Tridas Assistant Producer: Halie Aaron Culinary Producer: Mallary Santucci Culinary Assistant: Adam Demaris Camera Operator: Gunsel Pehlivan Audio: Rachel Suffian Production Assistant: Sergio Santos Post Production Supervisor: Stephanie Cardone Associate Director, Post Production: Nicole Berg Bon Appetit Video Team June Kim Ali Inglese Dan Siegel Rhoda Boone Carolyn Gagnon Jonathan Wise Holly Patton Myra Rivera Billy Keenly Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. How To Make Hand Rolls | From The Home Kitchen | Bon Appétit

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