Sushi Rolls

[Guest guest]

Ginger-Soy Dipping Sauce

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

 

Sushi Rolls

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

 

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

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

Stir together vinegar, sugar and salt in bowl. Add to rice, and mix well.

To assemble Sushi Rolls: Place one nori sheet shiny side down on bamboo mat or

sheet of

plastic wrap. Spread with 1/2 cup rice, leaving 1/2 inch border along edges.

Sprinkle with

1 tsp. sesame seeds. Place 2 asparagus just below center, top with tofu and 2

Tbs. carrots.

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

Repeat with

remaining ingredients. Chill up to 3 hours. Slice rolls into 6 to 7 pieces with

sharp knife.

Serve with Ginger-Soy Dipping Sauce.

 

 

Kudos to Vegetarian Times Magazine.

 

Enjoy!

 

Love and Hugs,

Chrissy