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Sushi Art
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 1 hr
Yield: 2 rolls
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 2)
| Energy | 1038 kcal |
| Total lipid (fat) | 10.5 g |
| Fatty acids, total saturated | 2 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 206 g |
| Fiber, total dietary | 1.5 g |
| Sugars, total including NLEA | 8.5 g |
| Protein | 24.5 g |
| Cholesterol | 160 mg |
| Sodium, Na | 982 mg |
| Calcium, Ca | 71 mg |
| Iron, Fe | 4 mg |
| Potassium, K | 594 mg |
| Vitamin D (D2 + D3) | 1 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Discover hidden surprises in this sushi recipe, where one roll hides a charming palm tree of asparagus and mushrooms, and the other features an intricate tropical design.
Ingredients
Asparagus
- 2 - Blanched asparagus spears, trimmed to 4 inches
- Four - 4-by-1 3/4-inch sheets nori
Marinated Mushroom
- 1 - King oyster mushroom stem, ends trimmed
- 2 teaspoons - Soy sauce
- 1/4 teaspoon - Sugar
- 1/2 teaspoon - Vegetable oil
- One - 4-inch square sheet nori
Cucumber
- 1 - Persian cucumber
Tamago (Japanese Omelet)
- 2 - Eggs, very well beaten
- 1 teaspoon - Soy sauce
- Pinch - White pepper
- 1 1/2 teaspoons - Vegetable oil
Sushi Rice
- 1 tablespoon - Rice wine vinegar
- 1 tablespoon - Sugar
- 1/2 teaspoon - Salt
- 2 cups - Cooked Japanese short-grain rice
- 1 1/2 teaspoons - Tobiko
- 1/2 cup - Cooked green pearl rice, warm
Palm Tree
- One - 4-by-7-inch sheet nori
- One - 4-by-2-inch sheet nori
Geometric Pattern
- One - 4-by-5 1/2-inch sheet nori
- Two - 4-by-7-inch sheets nori
- Step 1 Take each blanched asparagus spear and slice in half lengthwise. Wrap each piece with a 4-by-1 3/4-inch sheet of nori, then set aside.
- Step 2 For the marinated mushrooms, trim the king oyster mushroom until it forms a 4-by-1-by-1-inch block. Cut this block into 4 thin slices. In a small bowl, mix together soy sauce and sugar until dissolved.
- Step 3 Heat a nonstick skillet over medium heat, add oil and mushroom slices, sauté for 2 to 3 minutes. Pour the soy mixture over the mushrooms, ensuring they are fully coated. Transfer the mushrooms to a small plate to cool. Wipe the skillet clean for later use.
- Step 4 Place the cooled mushrooms on half of a 4-inch square sheet of nori, fold the nori to wrap the mushrooms.
- Step 5 Trim the Persian cucumber to 4 inches and set aside.
- Step 6 For the tamago (Japanese omelet), whisk together eggs, soy sauce, and pepper. Heat the reserved skillet over medium-low heat. Add 1/2 teaspoon oil and one-third of the egg mixture. Scramble gently until barely set, then push to the side. Repeat this with the remaining oil and egg mixture, forming a tight omelet roll. Once cool, trim omelet to a 4-by-1/2-1/2-inch rectangle and set aside.
- Step 7 In a small bowl, combine vinegar, sugar, and salt, then whisk. Sprinkle two-thirds of this mixture over the cooked white rice, gently folding until mixed.
- Step 8 Take one-quarter of the sushi rice and fold in the tobiko, setting it aside. Repeat the vinegar mixture process for the green pearl rice and set aside.
- Step 9 For the palm tree roll, place a 4-by-7-inch nori sheet on a bamboo mat. Spread a thin layer of plain rice over 3 inches of the nori's center. Stand the wrapped mushrooms upright in the rice and cover with thin layers of rice. Add the asparagus halves on top, cut-side down, layering rice on top.
- Step 10 Fill the remaining nori space with rice, add a 4-by-2-inch nori sheet to form a tail. Use the sushi mat to roll everything, sealing the roll. Slice into 6 pieces and transfer to a plate.
- Step 11 For the geometric pattern roll, place a 4-by-5 1/2-inch nori sheet on the mat and cover with a thin layer of tobiko rice. Lay the cucumber across the center and use the mat to wrap and seal the roll. Slice lengthwise into quarters.
- Step 12 Position a 4-by-7-inch nori sheet on the mat, placing two quartered cucumber rolls side by side on the bottom edge to form a V shape. Insert the tamago into the V, and set the remaining quarters on top. Roll the nori around to seal, using the mat.
- Step 13 Place another 4-by-7-inch sheet of nori on the mat, covering it with a layer of green pearl rice. Place the assembled sushi in the center, then roll and seal using the mat. Slice into 6 pieces and serve.
Ingredients
Asparagus
- 2 - Blanched asparagus spears, trimmed to 4 inches
- Four - 4-by-1 3/4-inch sheets nori
Marinated Mushroom
- 1 - King oyster mushroom stem, ends trimmed
- 2 teaspoons - Soy sauce
- 1/4 teaspoon - Sugar
- 1/2 teaspoon - Vegetable oil
- One - 4-inch square sheet nori
Cucumber
- 1 - Persian cucumber
Tamago (Japanese Omelet)
- 2 - Eggs, very well beaten
- 1 teaspoon - Soy sauce
- Pinch - White pepper
- 1 1/2 teaspoons - Vegetable oil
Sushi Rice
- 1 tablespoon - Rice wine vinegar
- 1 tablespoon - Sugar
- 1/2 teaspoon - Salt
- 2 cups - Cooked Japanese short-grain rice
- 1 1/2 teaspoons - Tobiko
- 1/2 cup - Cooked green pearl rice, warm
Palm Tree
- One - 4-by-7-inch sheet nori
- One - 4-by-2-inch sheet nori
Geometric Pattern
- One - 4-by-5 1/2-inch sheet nori
- Two - 4-by-7-inch sheets nori
