Asparagus Sushi Western Style

The combination of the three colours makes you think of spring!

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 3 Prep: 30 min Cook: 20 min

Ingredients

Sushi tray 8cm wide x 15cm long
Asparagus 100g
Rice 1 gou (350g when cooked)
【A】
●White wine vinegar 1 tbsp
●Wholegrain mustard 1 tsp
●Honey 2 tsp
●Salt a little
Crushed sesame seeds 2 tsp
mirin 2 tbsp
Smoked salmon 120g
Mayonnaise 1 tbsp
Egg 1
Small tomatoes as required

Method

1
Cook the asparagus in salted boiling water, retaining the colour. Slice into half lengthways and trim to fit the tray.
2
While the rice is hot, mix all the ●ingredients and crushed sesame seeds into it. Cool the rice using a fan.
3
Add some mirin (2 tsp) and a bit of salt into the egg before scrambling it.
4
Put some cling film into your dish and fill with half of the rice from Step 2.
5
Spread some mayonnaise into Step 4, then the smoked salmon and asparagus.
6
Repeat again, then top with the scrambled egg before a final layer of asparagus. Press down hard.
7
Remove the whole large sushi from the dish using the cling film. With a sharp wet knife, slice into sushi pieces. Top with your favourite garnish.

Tips & Note

●If you bought fine asparagus, you won't need to slice it in half at Step 1.
●It's better to use smoked salmon trimmings as this is easier to place in the sushi.
●If you garnish with lumpfish caviar, it looks really professional and luxurious (see main photo).

Asparagus Sushi Western Style

The combination of the three colours makes you think of spring!

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 3

Prep: 30 min

Cook: 20 min

Ingredients

Sushi tray 8cm wide x 15cm long
Asparagus 100g
Rice 1 gou (350g when cooked)
【A】
●White wine vinegar 1 tbsp
●Wholegrain mustard 1 tsp
●Honey 2 tsp
●Salt a little
Crushed sesame seeds 2 tsp
mirin 2 tbsp
Smoked salmon 120g
Mayonnaise 1 tbsp
Egg 1
Small tomatoes as required

Asparagus Sushi Western Style

Recipe ID :483 Posted on 06 MAY 2015

Serves 3

Prep 30min
Cook 20min
views 3,186
printed 169

saved 1

The combination of the three colours makes you think of spring!

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Ingredients

Print Ingredients Email Ingredients
100g
1 gou (350g when cooked)
1 tbsp
1 tsp
2 tsp
a little
2 tsp
2 tbsp
120g
1 tbsp
1
as required

Method

Prep
30min
Cook
20min
1
Cook the asparagus in salted boiling water, retaining the colour. Slice into half lengthways and trim to fit the tray.
2
While the rice is hot, mix all the ●ingredients and crushed sesame seeds into it. Cool the rice using a fan.
3
Add some mirin (2 tsp) and a bit of salt into the egg before scrambling it.
4
Put some cling film into your dish and fill with half of the rice from Step 2.
5
Spread some mayonnaise into Step 4, then the smoked salmon and asparagus.
6
Repeat again, then top with the scrambled egg before a final layer of asparagus. Press down hard.
7
Remove the whole large sushi from the dish using the cling film. With a sharp wet knife, slice into sushi pieces. Top with your favourite garnish.

Tips & Note

●If you bought fine asparagus, you won't need to slice it in half at Step 1.
●It's better to use smoked salmon trimmings as this is easier to place in the sushi.
●If you garnish with lumpfish caviar, it looks really professional and luxurious (see main photo).

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Yukiko
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