Close-up of Grilled Vegetable Hand Rolls, as seen on The Pioneer Woman, season 31.
Recipe courtesy of Ree Drummond

Grilled Vegetable Hand Rolls

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 40 min
  • Yield: 8 hand rolls
Sushi masters train for years to hone their skills, but hand-rolling is an easier way to enjoy some of the traditional ingredients and flavors.



  1. Cook the sushi rice according to the package instructions, then flavor with the seasoned rice vinegar, stirring to distribute. Let sit until ready to use.
  2. Preheat a grill pan on medium heat.
  3. Add the asparagus, peppers and shiitake mushrooms to a bowl, then toss with the olive oil. Season with 2 teaspoons soy sauce and a pinch of pepper. Grill the vegetables, turning as needed, until lightly charred, 4 to 5 minutes. Remove to a cutting board. Halve the asparagus, then set aside. Slice the peppers and mushrooms into thin strips.
  4. Present the grilled vegetables on a platter, along with the cabbage, carrot, cucumber and avocado, and allow everyone to build their own hand rolls.
  5. To make the hand rolls: Lay a halved nori sheet, shiny-side down, on a clean surface. Add 1/4 cup of the sushi rice to the left edge of the nori and flatten slightly. Top with the desired vegetables. Bring the bottom left corner up and over the fillings to the top edge of the rectangle, creating a cone. Now roll the cone down the remaining strip of nori. Use a couple grains of rice to secure the nori to itself to help keep it rolled. Drizzle the top with the sriracha mayonnaise and sprinkle over the sesame seeds. Serve alongside the ginger and soy sauce for dipping.