 4 to 6 rolls, vegan |
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Sometimes when you are making sushi there is the opportunity to use a vegetables' natural shape and qualities
to create an intersting sushi roll. Here the protruding asparagus creates an interesting effect. Teriyaki marinade can be found everywhere these days but if you want to make your own just combine mirin and soy sauce in equal amounts by volume and sweeten with a little sugar. There is a recipe in the glossary. |
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Ingredients 200g (1 cup) asparagus tips little vegetable oil 50ml ( 3 tbsp) teriyaki marinade or sauce 1 batch sushi rice 2 to 3 sheets nori |
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| Place the asparagus tips onto a baking tray lined with aluminium foil. Drizzle over a little vegetable oil and the teriyaki marinade. |  |
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| Roast the asparagus in a preheated medium oven for about 10 to 15 minutes. They should be cooked through but not too shrivelled. |  |
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Cook a batch of sushi rice. Cut a sheet of nori in half and spread it with sushi rice with
your fingers. Rinse your fingers in between additions as they will get very sticky. Place a few tips on each half, allowing the tips to stick out over the rice, and roll up. Cut each sushi roll into three and serve with wasabe, ginger and soy sauce. |
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