Guest
Join chefs Christina Cahey 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 No
