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Asparagus Sushi

Dairy-free, vegan, vegetarian

"Cook your own vegetarian asparagus sushi and avocado rolls with this delicious recipe using fresh vegs instead of fish and sesame seeds for additional crunch."

MAKES

24 pieces

COOKS IN

45 min

DIFFICULTY

Not too tricky

Calories

209

Fat

7.9g

Sugar

2.2g

Salt

0.33g

Protein

4.6g

Carbs

31.8g

Fiber

0.2g

Ingredients

- 200g sushi rice
- 3 tablespoons of sesame seeds
- 100g fine asparagus
- 2 tablespoons sweet soy sauce
- 2 tablespoons soy sauce
- 1 large ripe avocado
- 2 limes
- 2 sushi nori strips
- 1 tablespoon of wasabi
- shiso cress

Method

1. Cook the sushi rice according to the packet instructions, then set aside.

2. Toast the sesame seeds in a dry frying pan until golden.

3. Place a griddle over high heat, add the asparagus and cook for 10 minutes, or until nice and charred.

4. Put the soy sauces onto one plate and the sesame seeds onto another. Roll the asparagus in the soy sauce, then in the sesame seeds to coat.

5. Peel and de-stone the avocado, then slice into strips. Squeeze over the juice of 1 lime, then set aside.

6. To assemble the sushi, lay the nori on a sushi rolling mat. Spread over half the rice, leaving a 2cm gap at each end and spoon a little wasabi paste along the center.

7. Top with strips of avocado and the coated asparagus, then carefully (and as tightly as you can) roll up the sushi.

8. Using a sharp knife, cut the rolls into pieces – about 12 pieces per roll. Serve with extra sweet soy sauce, some shiso cress and lime wedges for squeezing over.

The key to making perfect sushi is to roll it up very tightly. It takes some time to master this practice.

Comments

"I am extremely impressed. If you are a fan of asparagus, this great recipe is worth cooking. Highly recommend!"

Fred Daniel

"Sometimes I like to treat my husband and children to their favorite meal, homemade Asparagus Sushi. Thanks for this recipe!"

Kathy Caldwell

"My husband is a vegetarian, so each asparagus season I cook healthy Asparagus Sushi for him."

Tiffany Campbell