Asparagus Roll Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until runoff is mostly clear (about 2–3 minutes). Drain 10–15 minutes. Combine rinsed rice and 1.6 cups water in a medium pot, cover, bring to a boil over medium-high heat, then immediately reduce to low and simmer 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, mix 3 tbsp rice vinegar, 1 tbsp sugar and 1/2 tsp fine sea salt in a small bowl until dissolved. Transfer rice to a shallow wide bowl or wooden hangiri if available. Gently fold in the vinegar mixture with a rice paddle or spatula using cutting-and-fanning motions to cool the rice to near room temperature (fan with a folded piece of cardboard or a fan) without crushing the grains. Cover with a damp towel to keep slightly moist.

Trim woody ends from 12 asparagus spears (about 1–1.5 inches from the base). Blanch the asparagus: bring a medium pot of salted water to a boil, add asparagus and cook 1.5–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking and preserve color. Drain and pat dry.

Heat 1 tbsp neutral oil in a skillet over medium heat. Add blanched asparagus, sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper, and sear 30–60 seconds per side just to add light char and flavor (optional). Remove and cool. If using cucumber and avocado, julienne 1/4 cup cucumber and slice 1/2 avocado into long strips; keep ready.

Lay a bamboo rolling mat on a flat surface and place a sheet of plastic wrap over it. Place one nori sheet shiny side down on the plastic (nori will be on the outside of the roll). Keep a small bowl of water nearby to wet fingers and seal edges.

Wet your fingers with the bowl of water (to prevent rice from sticking). Take about 3/4 cup seasoned sushi rice and gently spread it in an even thin layer across the entire surface of the nori, leaving a 1/2-inch (1 cm) bare margin along the far edge of the sheet to seal. Pat the rice down lightly so it adheres but grains remain distinct.

Sprinkle about 1/2 tbsp toasted sesame seeds evenly over the rice surface (optional). Flip the nori + rice carefully so the rice side is down on the plastic and the nori side is up (this keeps sesame on the outside).

At the near edge of the nori (closest to you), arrange 3 asparagus spears lengthwise across the sheet. If using, add a few cucumber julienne strips and 2–3 avocado strips alongside the asparagus. Do not overfill.

Using the bamboo mat, lift the near edge and begin to roll away from you, tucking the fillings tightly and evenly as you roll. Apply gentle but even pressure with the mat to form a firm cylinder. When you reach the bare margin, wet it lightly with water and finish sealing the roll.

Repeat with remaining nori sheets, rice and asparagus to make 4 rolls total.

Place a sharp knife on a damp cloth (to keep it from slipping) and wet the blade with water. Trim the ends of the roll if needed to neaten. Slice each roll into 6–8 equal pieces (depending on desired bite size) by cutting in one smooth motion; re-wet the blade between cuts to keep slices clean. Arrange pieces seam-side down on a plate.

Serve with light soy sauce, wasabi and pickled ginger as desired. Leftover rice should be covered and consumed within 24 hours; sushi is best eaten the day it's made.