Sushi Rolls

Name: Sushi Rolls
Ingredients: 1/4 cup mirin; 1/4 cup rice wine vinegar; 3 1/2 Tbs. low-sodium soy sauce; 1 tsp. dark sesame oil; 1 tsp. grated fresh ginger; 1/2 tsp. chili oil; 1 1/2 lb. asparagus spears, trimmed; 4 Tbs. rice wine vinegar; 1 1/2 Tbs. sugar; 1 1/2 tsp. salt; 4 cups cooked short grain rice; 6 to 8 nori sheets (toasted seaweed); 3 Tbs. toasted sesame seeds; 6 oz. smoked or baked teriyaki tofu, cut into 1/4-inch-thick strips; 2 carrots, shredded (about 1 cup)

15 ingredients

16 steps

Ingredients

1/4 cup mirin
1/4 cup rice wine vinegar
3 1/2 Tbs. low-sodium soy sauce
1 tsp. dark sesame oil
1 tsp. grated fresh ginger
1/2 tsp. chili oil
1 1/2 lb. asparagus spears, trimmed
4 Tbs. rice wine vinegar
1 1/2 Tbs. sugar
1 1/2 tsp. salt
4 cups cooked short grain rice
6 to 8 nori sheets (toasted seaweed)
3 Tbs. toasted sesame seeds
6 oz. smoked or baked teriyaki tofu, cut into 1/4-inch-thick strips
2 carrots, shredded (about 1 cup)

Directions

1

To make Ginger-Soy Dipping Sauce: Combine all ingredients in small bowl.
2

Cook asparagus in pot of boiling salted water 3 minutes.
3

Drain.
4

Stir together vinegar, sugar, and salt in bowl.
5

Add to rice, and mix well.
6

To assemble Sushi Rolls: Place one nori sheet shiny side down on bamboo mat or sheet of plastic wrap.
7

Spread with 1/2 cup rice, leaving 1/2-inch border along edges.
8

Sprinkle with 1 tsp.
9

sesame seeds.
10

Place 2 asparagus just below center, top with tofu and 2 Tbs.
11

carrots.
12

Pull border of nori over rice, using mat as aid, and roll into tight cylinder.
13

Repeat with remaining ingredients.
14

Chill up to 3 hours.
15

Slice rolls into 6 to 7 pieces with sharp knife.
16

Serve with Ginger-Soy Dipping Sauce.