Avocado Asparagus Sushi Rolls Recipe

Avocado Asparagus Sushi Rolls Recipe

Ingredients

Makes 6 rolls

• 1 1/2 cups sushi rice
• 3 cups water
• 1/4 cup rice vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 ripe Hass avocado
• 6 nori sheets
• 2 tablespoons black sesame seeds
• 12 thin asparagus spears, tough ends trimmed and lightly steamed until crisp-tender
• 1 tablespoon wasabi powder
• 1 tablespoon warm water
• pickle ginger, for garnish
• soy sauce, for dipping

Method

1. Rinse and drain the rice until the water runs clear
2. Transfer the drained rice to a medium saucepan
3. Add the 3 cups water, soak for 30 minutes, then cover and bring to a boil over high heat
4. Reduce the heat to low and simmer until the water is absorbed, about 15 minutes
5. Remove from the heat and let stand for 10 to 15 minutes
6. In a small bowl, combine the vinegar, sugar and salt, then stir the mixture into the rice
7. Transfer the rice to a shallow bowl and cool to room temperature
8. Pit and peel the avocado and cut into 1/4inch strips
9. Set aside
10. Place a sheet of nori on a bamboo sushi mat
11. Spread about 1/2 cup of the rice evenly over the nori, leaving a 2-inch border along the top edge
12. Sprinkle the sesame seeds over the rice
13. At the edge nearest to you, place 2 strips of avocado and2 asparagus spears end to end on top of the rice
14. Roll the mat away from you, pressing firmly against the nori to enclose the ingredients
15. Continue rolling slowly up to the top edge
16. Moisten the exposed edge of the nori with a small amount of water to seal the roll
17. Gently squeeze the mat around the sushi roll and remove the mat
18. Repeat with the remaining ingredients to make a total of 6 filled rolls
19. Using a sharp knife, cut the sushi roll into 6 pieces
20. Wipe the knife clean with a damp cloth after each cut
21. Turn the pieces upright and place on a platter
22. In a small bowl, combine the wasabi powder with the 1 tablespoon warm water to form a paste
23. Shape the wasabi paste into a small mound and place it on the sushi platter, along with a mound of pickled ginger
24. Serve with dipping bowls of soy sauce

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