Bíto Maki Recipe
asparagus tempura, vegan cream cheese, roasted beet, almond thai basil, citrus, sweet agave mustard
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Ingredients
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Bíto Maki Ingredients
Method
Bíto Maki Directions
- 1
Prepare the Tempura
Heat the vegetable oil in a deep frying pan over medium heat. Once hot, carefully place the battered asparagus in the oil and fry until golden brown and crispy. Remove and place on paper towels to drain excess oil.
- 2
Prepare Agave Mustard Sauce
In a small bowl, mix the agave syrup and Dijon mustard together until well combined. Set aside.
- 3
Assemble the Maki
Using the sushi mat, carefully roll the nori away from you, applying gentle pressure to create a tight roll. Seal the edge with a little water.
- 4
Slice and Serve
Using a sharp knife, slice the rolled maki into bite-sized pieces. Serve with the agave mustard sauce on the side for dipping.
