Discover a fresh take on sushi with these Asparagus Roll Sushi. Roll tender-crisp asparagus in seasoned rice and nori for a simple yet elegant dish. Enjoy the clean, earthy flavor of asparagus wrapped in perfectly sticky sushi rice. Skip the fish and embrace a vegetarian-friendly option that’s both light and satisfying. Impress your guests or treat yourself to a homemade sushi experience that's easier than it looks.
Use asparagus in a main dish with my Creamy Pasta with Asparagus and Bacon or make a comforting soup with my Asparagus Mushroom Soup recipe and serve with my popular Soft Onion Rolls. Discover more of my appetizers with my Roasted Corn and Asparagus Salad and Greek Loaded Hummus.
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Ingredients
Find below the list of ingredients to make my Asparagus Roll Sushi recipe.
- Sushi Rice
- Water
- Rice Vinegar
- Granulated Sugar
- Sushi Nori
- Asparagus
- Bell Pepper
- Cream Cheese
See recipe card for quantities.
How to Prepare the Sushi Rice
Start making the Asparagus Roll Sushi by preparing the sushi rice.
- Rinse the sushi rice under cold water until the water runs clear. Let the excess water drip away.
- Add water and the rinsed rice, to a rice cooker and turn it on.
- Warm up the rice vinegar for 10 seconds in the microwave. Stir the sugar into the warm vinegar until dissolved.
- Once the rice is cooked, fluff it up with the rice paddle or a wooden spoon. Drizzle in the vinegar mixture and fold it into the warm rice. Let the rice cool down.
Prepare to Roll the Asparagus Sushi
- Cut the woodier ends of the asparagus. Bring a large pan of water to a boil. Add the trimmed asparagus to the boiling water for 3-5 minutes for blanching. Remove from the water and let cool.
2. Cut the half a pepper into 3mm (⅛ inch) thick slices to julienne. Similarly, cut ¼"x¼" strips from the block of cream cheese.
- Wrap the sushi mat completely with plastic wrap. If you do not have a sushi mat, you can also use a clean dish towel lined with plastic wrap.
- Place the nori sheet, smooth side down, with the lines running in the direction you will be rolling.
Assemble and Roll the Sushi
- Place 1 cup of the cooked sushi rice on the sheet of nori. Dip your fingers in a small bowl of water. Use your moist fingers to spread the rice evenly. Leave a 1-inch strip uncovered, the end furthest away from you.
2. Lay 3 blanched asparagus spears horizontally at the end closer to you. Add a row of pepper slices and a row of cream cheese, on top of the asparagus.
- Lift the edge of the mat and roll the sushi tightly away from you, using gentle pressure to keep the roll tight.
- Use your finger to lightly moisten the uncovered end of nori. Keep rolling the Asparagus Roll Sushi until fully closed and sealed.
Use a serrate "bread" knife to make clean cuts into the lof of sushi to make 12 even pieces. Repeat the process with the remaining 4 sheet of nori.
Sushi Roll Variations
Find below some simple sushi variations you can make at home—no raw fish or fancy equipment required! Each one uses easy-to-find ingredients and is beginner-friendly:
1. Cucumber Roll (Kappa Maki)
- Ingredients: Sushi rice, nori, julienned cucumber
- Flavor boost: Add sesame seeds or a dab of wasabi
2. Avocado Roll
- Ingredients: Sushi rice, nori, sliced avocado
- Add-ons: Cucumber, carrot, or cream cheese for texture contrast
3. Tuna Salad Roll
- Ingredients: Canned tuna mixed with mayo, nori, sushi rice
- Optional: Add cucumber for crunch or sriracha for spice
4. Egg (Tamago) Roll
- Ingredients: Sweetened omelet strips, sushi rice, nori
- Prep tip: Make a thin omelet, cut into strips, and roll it up
5. Crab Stick (Imitation Crab) Roll
- Ingredients: Imitation crab sticks, sushi rice, avocado, cucumber
- Style it: Like a California Roll—optionally make it "inside-out"
6. Sweet Potato Tempura Roll
- Ingredients: Roasted or lightly fried sweet potato, sushi rice, nori
- Bonus: Drizzle with a little soy or eel sauce for flavor
7. Cream Cheese and Veggie Roll
- Ingredients: Cream cheese, cucumber, bell pepper, sushi rice, nori
- Flavor tip: Add chives or herbs for a twist
Equipment
Gather a few basic tools to make your Asparagus Roll Sushi with ease. Use a sushi mat (or a clean kitchen towel) lined with plastic wrap to roll everything neatly. Grab a sharp knife or even a serrated one to slice the rolls cleanly. Keep a small bowl of water nearby to prevent rice from sticking to your hands. Cook your sushi rice in a medium saucepan and mix it with a spoon or spatula. Steam or blanch the asparagus using a pot or microwave steamer.
- Sushi mat (makisu) – for rolling the sushi neatly
- Plastic wrap – to line the sushi mat and prevent sticking
- Serrated knife – for cleanly slicing the rolls
- Cutting board – for prepping ingredients and slicing rolls
- Rice Cooker or Medium saucepan – for cooking the sushi rice
- Small bowl of water – for wetting your hands and knife to prevent sticking
- Rice paddle or wooden spoon – for mixing and spreading the rice
- Bamboo steamer or pot – for blanching or steaming the asparagus
- Measuring cups and spoons – for accurate rice and seasoning measurements
Storage
Store your Asparagus Roll Sushi properly to keep them fresh and safe to eat. Wrap each roll tightly in plastic wrap to prevent the rice from drying out and the nori from becoming overly soggy. Place the wrapped rolls in an airtight container and refrigerate them for up to 24 hours. Avoid stacking them to maintain their shape and texture. For the best taste and texture, enjoy them the same day, as the rice may harden and the nori may lose its crispness over time.
Recipe
Asparagus Roll Sushi
Equipment
- Bamboo Sushi Mat
- Rice Cooker optional
- Plastic Wrap
Ingredients
Sushi Rice
- 1½ cup Sushi Rice
- 2 cups Water
- 1 tablespoon Rice Vinegar
- 2 teaspoon Granulated Sugar
Other Ingredients
- 5 sheets Nori
- 15 spears Asparagus
- ½ large Red Bell Pepper
- 4 oz Cream Cheese
Instructions
Make the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear. Let the excess water drip away.1½ cup Sushi Rice
- Add water and the rinsed rice, to a rice cooker and turn it on.2 cups Water
- Warm up the rice vinegar for 10 seconds in the microwave. Stir the sugar into the warm vinegar until dissolved.1 tablespoon Rice Vinegar, 2 teaspoon Granulated Sugar
- Once the rice is cooked, fluff it up with the rice paddle or a wooden spoon. Drizzle in the vinegar mixture and fold it into the warm rice. Let the rice cool down.
Preparing the Other Elements
- Cut the woodier ends of the asparagus. Bring a large pan of water to a boil. Add the trimmed asparagus to the boiling water for 3-5 minutes for blanching. Remove from the water and let cool.15 spears Asparagus
- Cut the half a pepper into 3mm (⅛ inch) thick slices to julienne. Similarly, cut ¼"x¼" strips from the block of cream cheese.½ large Red Bell Pepper, 4 oz Cream Cheese
- Wrap the sushi mat completely with plastic wrap. If you do not have a sushi mat, you can also use a clean dish towel lined with plastic wrap.
- Place the nori sheet, smooth side down, with the lines running in the direction you will be rolling.5 sheets Nori
Assemble and Roll the Sushi
- Place 1 cup of the cooked sushi rice on the sheet of nori. Dip your fingers in a small bowl of water. Use your moist fingers to spread the rice evenly. Leave a 1-inch strip uncovered, the end furthest away from you.
- Lay 3 blanched asparagus spears horizontally at the end closer to you. Add a row of pepper slices and a row of cream cheese, on top of the asparagus.
- Lift the edge of the mat and roll the sushi tightly away from you, using gentle pressure to keep the roll tight.
- Use your finger to lightly moisten the uncovered end of nori. Keep rolling the Asparagus Roll Sushi until fully closed and sealed.
- Use a serrate "bread" knife to make clean cuts into the lof of sushi to make 12 even pieces. Repeat the process with the remaining 4 sheet of nori.
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