Functions: Sushi & Steam
Equipment needed: sushi rolling mat
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Functions: Sushi & Steam
Equipment needed: sushi rolling mat
1 sheet nori
1 cup Perfect Sushi Rice (page 22)
4 steamed shrimp, halved (see steaming chart on page 14)
2 asparagus spears, steamed for 4 minutes
1 to 2 tablespoons toasted sesame seeds
Bowl of cold water (to help in rolling sushi)
Pickled ginger, wasabi and soy sauce, for serving
Nutritional information per roll:
Calories 270 (14% from fat) • carb. 47g • pro. 13g
fat 4g • sat. fat 1g • chol. 43mg • sod. 165mg
calc. 27mg • fiber 3g
1. Cover the sushi mat with plastic wrap (to prevent sticking). Lay the nori on top of the covered mat. Wet hands with cold water and press sushi rice on top of the nori, leaving a 1-inch space on the bottom of the nori, closest to you. Place the shrimp and asparagus spears in a thin horizontal line across the middle of the rice. Wet hands again with the water and, with the help of the sushi mat, roll the rice toward you in a jelly-roll fashion. Be sure to roll tightly, but without too much pressure, to ensure an even sushi roll.
2. Unwrap the sushi mat. Place the toasted sesame seeds on a clean plate. Roll the sushi roll in the toasted sesame seeds to cover. Using a clean and sharp knife, cut into 8 pieces.
3. Serve with pickled ginger, wasabi and soy sauce.