🍣 Asparagus Sushi Roll Recipe
These asparagus sushi rolls are light, fresh, and gloriously inviting. Picture golden-crisp tempura asparagus and creamy avocado slices, all wrapped in perfectly cooked sushi rice, and savoury nori.
Ingredients
For the sushi rice
- 200 g sushi rice
- 180 ml water to cook the sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar white granulated is fine
- 1 pinch salt optional
For the Tempura Asparagus
- 180 g asparagus
- 50 g plain flour all-purpose flour
- 1 tablespoon vegan mayonnaise
- 5 tablespoons ice cold water
Other Ingredients
- 3 sheets nori sushi seaweed
- 3 avocado if you don't want avocado on top of the sushi, use 1
- 1 teaspoon white sesame seeds optional
- 1 litre neutral oil
Instructions
Cook the Sushi Rice
- Thoroughly wash 200 g sushi rice until the water runs clear. Once washed, place in a saucepan with 180 ml water and cover. Cook over medium-high heat for 15 minutes.
- Once the sushi rice has cooked, mix 2 tablespoons rice vinegar, 1 tablespoon sugar white, and 1 pinch salt (optional) in a small bowl. Pour over the cooked sushi rice and use a wooden spoon to fold through. Leave to cool.
Cook the Asparagus
- Preheat 1 litre neutral oil in a deep saucepan or deep fat fryer. The oil should reach 180℃ (356℉). Until then, work on the below:
- Prepare 180 g asparagus by cutting off the ends, which tend to be woody. Tip: Trim the asparagus to exactly the length of your sushi nori sheets for ultra-neat rolls!
- Blanch the asparagus in boiling water for two minutes, then instantly transfer to an ice-cold water bath. Once cooled, pat the asparagus dry.
- Dust the asparagus in a pinch of plain flour (this helps the batter stick better).
- Add 50 g plain flour, 1 tablespoon vegan mayonnaise, and 5 tablespoons ice cold water to a large, shallow bowl. Mix. This is your tempura batter.
- Once the oil comes to temperature, coat the asparagus in the tempura batter, then deep fry until golden brown. Drain any excess oil. You can fry twice for super crispy tempura!
Roll the Asparagus Sushi
- Place 1 sheet of nori (out of 3 sheets nori total) shiny side down on a bamboo sushi mat. If you don't have a mat, a tea towel coated in cling film works in a pinch. Read my "how to" section for more information on that.
- Next, spread the rice. Wet your hands (to stop the rice sticking) then take a handful or two of sushi rice, and evenly press it over ¾ of the nori, leaving the top inch or so spare.
- Lay your tempura asparagus and ½ sliced avocado (of the total 3 avocado) horizontally across the bottom third of the rice.
- Start rolling. Use your thumbs to lift the edge of the mat closest to you, while keeping the filling in place with your fingers. Roll it up and over the filling, pressing firmly to shape it into a log.
- Seal the edge with a little water to help it stick.
- Wet the blade of a sharp knife (again, to prevent it from sticking), and cut the sushi roll into 8 evenly sized rolls. Repeat this process with the rest of the sushi.
- If you would like to top the sushi with extra avocado, finely slice ½ avocado per sushi roll. Fan it out. Transfer the avocado to the top of the sushi roll and cover with cling film. Gently manipulate the avocado to spread it out over the sushi. Cut into pieces.
- Sprinkle over 1 teaspoon white sesame seeds.
Equipment
Nutrition
Calories: 86kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 0.2mgSodium: 23mgPotassium: 147mgFiber: 2gSugar: 0.3gVitamin A: 111IUVitamin C: 3mgCalcium: 8mgIron: 1mg
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