Equipment needed: sushi rolling mat 1 sheet nori 1 cup Perfect Sushi Rice (see recipe under sides) 4 steamed shrimp, halved 2 asparagus spears, blanched and halved horizontally 1 to 2 tablespoons toasted sesame seeds bowl of cold water (to help in rolling sushi)
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
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. 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. Serve with pickled ginger, wasabi and light soy sauce.