Veggie Roll Recipe

Preparation Instructions

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a bowl and gently mix in rice vinegar, sugar, and salt. Allow to cool to room temperature.

2. 2

   Prepare the Vegetables

   Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp, then transfer to an ice bath to stop cooking. Slice the cucumber into long, thin strips. Sauté the Yamagabo mushrooms in a little olive oil until tender, about 5 minutes.

3. 3

   Assemble the Rolls

   Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and grab a small handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top. Arrange the asparagus, cucumber, and sautéed Yamagabo in a line across the rice. Roll the sushi tightly from the bottom using the mat to guide you, sealing the edge with a little water.

4. 4

   Slice and Serve

   Using a sharp knife, slice the rolled sushi into bite-sized pieces. Serve with garlic aioli on the side for dipping.