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Using just one simple ingredient can make a perfectly elegant filling for rolled sushi. Here, fresh green asparagus is marinated in white miso. Makes 36 pieces
a sushi rolling mat
24 small or 12 medium asparagus spears
100 grams/4 ounces white miso paste
2 teaspoons mirin (sweetened Japanese rice wine)
1 teaspoon wasabi paste
3 sheets of nori seaweed, halved
1/2 recipe vinegared rice (recipe here), divided into 6 portions
Snap off any tough ends of the asparagus and discard. [Ed.: Shave off tips and triangular leaves.] Bring a large saucepan of water to the boil, add the asparagus spears and simmer for three to four minutes until tender. Drain, rinse in plenty of cold water, then let cool.
If using medium-sized asparagus spears, slice each piece in half lengthways to give 24 pieces in total. Arrange all the asparagus in a shallow dish.
Put the white miso paste, mirin and wasabi paste in a small bowl and mix well. Spread evenly over the asparagus and let marinate for two to four hours.
When ready to assemble the rolls, carefully scrape the marinade off the asparagus – it should be fairly clean so the miso doesn’t overwhelm the flavor of the finished sushi.
Put one half-sheet of nori, rough side up, on the rolling mat. The long edge of the nori sheet should be towards you. Spread one portion in a thin layer over the nori, leaving about two centimeters/3/4 inch bare on the far edge.
Put four pieces of the asparagus in a line along the middle of the rice. Lift the edge of the mat closest to you and start rolling up the sushi away from you, pressing in the filling with your fingers as you roll. You may need a little water along the far edge to seal it. Repeat to make six rolls in all.
Using a clean, wet knife, slice each roll into six even pieces and serve.
From Sushi: More than 60 Simple-to-Follow Recipes, Ryland Peters & Small. Photograph by Diana Miller © Ryland Peters & Small Purchase on Amazon.
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