Asparagus Roll Sushi
Roll up blanched asparagus in a sheet of nori, lined with seasoned sushi rice.
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.
Nutrition
Calories: 297kcalCarbohydrates: 49gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 82mgPotassium: 123mgFiber: 2gSugar: 3gVitamin A: 976IUVitamin C: 22mgCalcium: 35mgIron: 1mg
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