Ingredients (for 30 pieces)
- 1 1/2 lbs. Asparagus Spears, trimmed
- 4 tbsp, Rice Wine Vinegar
- 1 1/2 tbsp Sugar
- 1 1/2 tsp salt
- 4 Cups Cooked Short Grain Rice
- 6 to 8 Nori Sheets (Toasted Seaweed)
- 3 tbsp. toasted Sesame Seeds
- 6 oz. Smoked or baked teriyaki Tofu (cut in to 1/4 inch thick strips)
- 2 Carrots, shredded
Method
- Cook Asparagus in pot of salted boiling water for 3 mins. Drain.
- Mix Vinegar, sugar and salt in bowl.
- Add to rice and mix well.Place 1 nori sheet shiny side down on bamboo mat or sheet of plastic wrap.
- Spread 1/2 cup rice , leaving 1/2 inch border along edges.
- Sprinkle 1 tsp of sesame seeds.
- Place asparagus just below the center, top with tofu and carrots.
- Now pull nori over rice, using mat or plastic wrap as a aid, and roll in to tight cylinder.
- Repeat with any no u want.
- Chill it up at least for an hour. slice rolls with a sharp knife.
- Serve with Ginger-Soy Sauce