What's Cooking: Roasted Asparagus Roll - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Roasted Asparagus Roll

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Linda Furiya, owner of Yum Dragon Frozen Dumplings, joins us this morning to teach us how to put together a non-traditional sushi recipe -- a roasted asparagus roll.


Sushi Vinegar Dressing and Sushi Rice Preparation


6 cups Cooked rice

5 tablespoons Rice Vinegar

1 1/2 teaspoon sea salt

2 tablespoons sugar

After cooking, scoop the hot rice from the cooker or pot with a rice paddle in to a large shallow wooden bowl (a wooden salad bowl will do) or a large glass baking dish.

Holding the paddle in an angled slashing motion, spread out the hot rice with the edge of the paddle evenly over the bottom of the bowl. Holding the paddle perpendicularly over the rice, drizzle the dressing evenly over the rice surface. With the paddle slice and fold the dressing through the rice. This motion cuts into the rice breaking up the clumps and pushes a portion of rice toward the opposite side of the container. Rotate the bowl 180 degrees and repeat the process until the grains are coated and glossy. This should take about 2 minutes.

Quick fan the rice using a hand fan, magazine or folded newspaper. Fan for about 30 seconds. This gelatinizes the surface of the rice to give it a glossy appearance and also cools it, helping the vinegar-dressing settle inside each grain. Cover the rice with a damp dishcloth or paper towel to prevent it from drying out.



Grilled or roasted Asparagus spears, trimmed

Goat cheese, crumbled

Sundried tomato slices packed in oil packed, drained, patted dry, and slivered length-wise

Pinenuts, toasted

1/2 sheet of nori or seaweed lever

To make one thin maki roll, place 1/2 cup of cooked sushi rice on the far left side of the nori. Leave 1/2 inch uncovered at the top of the sheet.

Spread the rice out to cover all the nori except for 1/2 inch at the top and bottom. Arrange ingredients in the middle of the sheet.

Pick up the bamboo mat and begin rolling being careful to keep the ingredients in shape. Continue rolling until the nori meets the top of the rice, leaving 1/2 inch of the nori uncovered. Place the mat over the roll to firm it up and square the edges.

If you'd like to learn more:

Creative Sushi Roll Making Class


June 12 @ 6:00 - 8:00 pm

This class marries creative flavor and texture combinations with the art of sushi making.

To register and more info, email courtney@chefcontos.com or call 802-497-3942.


Roasted Asparagus Roll

Chewy, salty sun-dried tomatoes, silky goat cheese, and mellow, nutty pinenuts. It's the Mediterranean wrapped in sushi roll.

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