Prawn & Asparagus Roll

Prawn & Asparagus Roll

Prawn & Asparagus Roll

Prawn & Asparagus Roll

Prawn & Asparagus Roll

Course Appetizer

Ingredients
  

  • 1 sheet nori
  • 1 cup Perfect Sushi Rice (page 6)
  • 4 steamed prawns, halved
  • 2 asparagus spears, steamed for 4minutes
  • 1−2 tbsp toasted sesame seeds
  • Bowl of cold water (to help inrolling sushi)
  • Pickled ginger
  • Wasabi
  • Soy sauce

Instructions
 

  • Cover the sushi mat with plastic wrap (toprevent sticking). Lay the nori on top of the covered mat. Wet hands with cold water andpress sushi rice on top of the nori, leaving a2.5cm space on the bottom of the nori, closestto you. Place the prawns and asparagus spearsin a thin horizontal line across the middle ofthe rice. Wet hands again with the water and,with the help of the sushi mat. Gently lift theend of the mat closest to you, and roll it overthe ingredients to enclose. Continue rollingthe mat forward to make a complete roll. Withone hand on top, gently roll mat back andforth a few times to make a nice round shape.
  • Unwrap the sushi mat. Place the toastedsesame seeds on a clean plate. Roll the sushiroll in the toasted sesame seeds to cover.Using a clean and sharp knife, cut into about 8x 2cm pieces.
  • Serve with pickled ginger, wasabi and soysauce.
Keyword cuisinart, Prawn & Asparagus Roll
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