Asparagus & Avocado Sushi with Quick-Pickled Ginger
Asparagus and avocado join forces with tender strips of shiitake mushroom for spring-perfect rolls (and a side of quick-pickled ginger) your family will love!
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Sushi-making doesn’t have to be complicated, especially not with this asparagus and avocado-based recipe. It’s important to have the proper tools when putting together these rolls. For example, when rolling sushi, you’ll need a mat. We recommend using one made with bamboo. This material is flexible, durable, and sustainable. You’ll also need a sharp knife to slice through your avocado sushi with. One good recommendation is a Yanagi ba knife, which is long, thin, and has a minor concave back so that nothing sticks to the blade.
Tip: Always roll the mat away from you and moisten the top of your nori roll with a bit of water, just enough so that it will be malleable and hold its grip better.
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Ingredients
- 1 cup brown rice
- 1 2-inch piece fresh ginger, peeled and thinly sliced
- ¼ cup brown rice vinegar
- 1 Tbsp. raw honey
- ¼ tsp. sea salt
- 5 sheets nori seaweed, divided
- ¼ cup sesame seeds
- 2 Tbsp. nutritional yeast
- 4 spears asparagus, trimmed
- 2 shiitake mushrooms, thinly sliced
- ½ avocado, peeled, pitted and thinly sliced
Equipment
1 sushi rolling mat
Preparation
One: Cook rice according to package directions.
Two: Meanwhile, prepare pickled ginger: In a small pot, bring ½ cup water to a boil. Turn off heat and add ginger. In a small bowl, combine vinegar, honey and salt. Add ginger and ¼ cup ginger soaking water, stirring until honey dissolves. Let sit for 30 minutes. Drain.
Three: Cut 1 nori sheet into small ribbons. Add to rice and stir to combine. Stir in sesame seeds and yeast; set rice aside until cool.
Four: Assemble sushi: On sushi mat, arrange 1 nori sheet. Spread ¼-inch-thick layer of rice over sheet, leaving a 2-inch border at edge farthest from you. Horizontally arrange 1 spear asparagus, 2 slices mushroom and 2 slices avocado 1 inch from edge closest to you. Grab edge of mat closest to you and roll towards top; moisten top border with water and press to seal. Let rest for 2 minutes before removing mat. With a sharp knife, slice roll into rounds. Repeat with remaining nori and fillings. Serve with ginger.
TIP: For ginger-infused rice, mince half of pickled ginger and stir into cooked rice along with ¼ cup pickling liquid.
Nutrition Information
- Serving Size 1 ROLL
- Calories 389
- Carbohydrate Content 67 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 8 g
- Protein Content 10 g
- Saturated Fat Content 1 g
- Sodium Content 209 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 3 g
- Polyunsaturated Fat Content 1 g