Wild Rice Temaki Rolls

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  • Grade A Wild Rice


  • 1 gal. water or vegetable stock
  • 1 c. white miso paste
  • 2 c. vegan mayonnaise
  • ½ c. freshly grated ginger
  • 4 large avocados
  • 1 T. lime juice
  • 32 nori sheets, toasted, cut in half
  • 8 c. cucumber, seeded, thinly sliced in 2-inch lengths
  • 8 c. daikon radish sprouts, roots removed
  • 8 t. toasted sesame seeds


  1. Bring water or stock to a boil. Add InHarvest Grade A Wild Rice to the pot, reduce heat to a simmer and cook, covered for 45-55 minutes. Cool to room temperature.
  2. Whisk together the miso, mayonnaise and ginger.
  3. Dress the cooled wild rice with the miso sauce.
  4. Seed and mash the avocado with the lime juice, leaving some small chunks of avocado.
  5. To assemble the rolls, place the nori half in the palm of your hand.
  6. Scoop 1/4 c. of rice mixture onto the short end of the nori near your wrist
  7. Top the rice with a few slices of cucumber.  Top the cucumber with radish sprouts, making sure the leafy end will be sticking out of the roll.
  8. Place a dollop of avocado (about a tablespoon) on top of the sprouts and sprinkle with sesame seeds.
  9. Roll the temaki towards your fingers to create a cone. “Glue” the open edge with a little water to seal.
  10. Temaki is meant to be handed to your guest and eaten immediately. They cannot be made ahead.

Recipe Yield: 64 rolls

Nutrition Facts

Per serving: 120 cal., 3 g pro., 14 g carb., 2 g fiber, 6 g fat (1 g sat. fat), 0 mg chol., 206 mg sod., 1 g sugar

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