Vegetariano Recipe

Cook and season rice

Rinse 1 1/4 cups sushi rice (yields ~3 cups cooked). Cook according to package directions or in rice cooker. While rice cooks, combine rice vinegar, sugar and salt in a small bowl and warm briefly to dissolve. When rice is done, transfer to a wooden or wide bowl, gently fold in vinegar mixture with a rice paddle until evenly seasoned and slightly glossy. Allow rice to cool to near room temperature (warm but not hot).

Roast poblano: place poblano directly over gas flame or under broiler, turning until skin is charred all over (8–10 minutes). Transfer to a bowl and cover with plastic wrap 10 minutes. Peel off charred skin, remove stem and seeds. Reserve poblano for sauce and slice a small portion into thin strips if you’d like some inside the roll.

Blanch asparagus: bring a small pot of salted water to a boil. Trim tough ends from asparagus and blanch 30–45 seconds until bright green and slightly tender. Immediately transfer to an ice bath, then drain and pat dry.

Prepare avocado and mango: halve and pit the avocado, slice into long thin strips. Peel mango and slice into similar long thin strips (aim for pieces ~1/4-inch thick).

Prepare yama gobo and kaiware: drain and pat pickled yama gobo into thin sticks. Trim kaiware sprouts if necessary, leaving delicate root tails if desired for presentation.

Sauté mushrooms: heat sesame oil in a small skillet over medium-high heat. Add mushrooms and sauté 2–3 minutes until just softened. Add soy sauce and mirin, cook 30–60 seconds to glaze. Remove from heat and let cool slightly.

In a blender or food processor, combine roasted poblano, Greek yogurt (or silken tofu for vegan), lime juice, minced garlic, olive oil, salt and pepper. Blend until smooth and creamy. Taste and adjust salt or lime if needed. Transfer to a small bowl or squeeze bottle for easy application.

Lay a bamboo mat on a clean surface and cover with plastic wrap. Place one soy paper sheet on the mat, shiny side down. Wet your hands to prevent sticking and spread about 3/8 cup of seasoned sushi rice in a thin, even layer over the soy paper, leaving a 1/2-inch border along the far edge.

About 1 inch from the near edge, arrange a line of fillings lengthwise: a few strips of avocado, mango, 1 blanched asparagus spear (or half spear), a spoonful (~2 tbs) of sautéed mushrooms, 1–2 tbs yama gobo, a small handful of kaiware sprouts, and (optional) a few thin strips of roasted poblano. Don’t overstuff.

If you prefer a little sauce inside, lightly drizzle about 1/2 tbs of the poblano sauce along the filling line before rolling.

Using the mat, lift the near edge of the soy paper and roll tightly over the fillings, pressing gently to form a cylinder. Continue rolling to the far edge. Give a firm squeeze with the mat to seal the roll. Repeat with remaining sheets and fillings.

Using a very sharp, wet knife, slice each roll into 6–8 pieces. Wipe the knife between cuts to keep slices clean. Arrange on a platter.

Drizzle remaining poblano sauce over the top of the rolls or serve on the side. Sprinkle toasted sesame seeds over the rolls and garnish with pickled ginger and wasabi if using.

Serve immediately at room temperature for best texture.