What You Need:
(Makes: 42 rolls)
2 cups of sushi rice, rinsed and drained
2 cups of water
1/4 cup of rice vinegar
2 tablespoons of sugar
1/2 teaspoon of salt
7 fresh asparagus spears, trimmed
Bamboo sushi mat
7 nori sheets (dried seaweed)
1 small cucumber, julienned
1 small carrot, julienned
2 jalapeno peppers, seeded and julienned (optional)
1 medium ripe avocado, peeled and thinly sliced
1/4 cup of julienned daikon radish
Regular or reduced-sodium soy sauce
What to Do:
STEP 1) In a large saucepan, combine the rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15 to 20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let rice stand, covered, for 10 minutes.
STEP 2) Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved.
STEP 3) Transfer the rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.)
STEP 4) Place the asparagus in a steamer basket; place in a large saucepan over 1 inch of water. Bring to a boil; cover and steam for 3 to 5 minutes or until crisp-tender; set aside.
STEP 5) Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 2/3 cup rice on plastic; with moistened fingers, press rice into an 8 inch square. Top with one nori sheet.
STEP 6) Arrange a small amount of vegetables and avocado about 1 & 1/2 inches from bottom edge of nori sheet. Lifting the bottom edge of the bamboo mat, roll up the rice mixture jelly-roll style, being sure to lift plastic from rice. Roll bamboo mat over sushi roll, pressing firmly, to make a more compact roll. When the roll is complete, tighten the roll to make more compact. Remove mat; cover roll and set aside. Repeat with remaining ingredients to make seven rolls. Cut each into six pieces. Serve with soy sauce and wasabi.
STEP 7) Enjoy!
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.