Ingd-(for 30 Pieces)
1 1/2 lbs. Asparagus Spears, trimmed
4 tbsp, Rice Wine Vinegar
1 1/2 tbsp. Sugar
1 1/2 tsp. salt
4 Cups Cooked Short Grain Rice
6 to 8 Nori Sheets ( Toasted Seaweed)
3 tbsp. toasted Sesame Seeds
6 oz. Smoked or baked teriyaki Tofu (cut in to 1/4 inch thick strips)
2 Carrots, shredded
Cook Asparagusin pot of salted boiling waterfor 3 mins. Drain.
Mix Vinegar, sugar and salt in bowl. Add to rice and mix well.Place 1 nori sheet shiny side down on bamboo mat or sheet of plastic wrap. Spread 1/2 cup rice , leaving 1/2 inch border along edges.Sprinkle 1 tsp of sesame seeds. Place asparagus just below the centre, top with tofu and carrots. Now pull nori over rice, using mat or plastic wrap as a aid, and roll in to tight cylinder. Repeat with any no u want.
Chill it up atleast for an hour. slice rolls with a sharp knife. Serve with Ginger-Soy Sauce
Labels: asparagus, Japanese food, tofu, veg sushi, Vegan