Sushi with Bell Pepper and Asparagus
Sushi with bell pepper and asparagus is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 stalks green asparagus
- 0.5 red bell pepper
- 200 g prepared sushi rice
- caviar
- 400 g sushi rice
- 600 ml water
- 1 piece kombu seaweed (about 8x8 cm)
- 4 tbsp Rice vinegar
- 0.5 tsp Salt
- 1 tsp sugar
Instructions
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1.
Wash the rice thoroughly under running water in a sieve until the water runs clear.
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2.
Bring rice, water and kombu to a boil over high heat, then cover and simmer on low for about 10 minutes. Do not lift the lid during this time. Remove from heat and let stand 3-5 minutes.
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3.
Heat the rice vinegar and stir in salt and sugar.
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4.
Transfer the rice to a bowl, remove the kombu. With a chopstick, crosswise stir the seasoning into the rice while fanning it with a fan so it cools quickly and gains shine.
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5.
Peel only the lower third of the asparagus, trim ends, blanch in boiling salted water for 5 minutes, drain, shock in cold water, then slice lengthwise into very thin, even strips about 3 cm long.
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6.
Wash, deseed, remove white membranes from the bell pepper, then cut lengthwise into very thin, even strips about 3 cm long.
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7.
With damp hands form the sushi rice into 8 rectangles of 3 x 5 cm. Alternately press the vegetable strips onto the rice and decorate with small piles of caviar, serving evenly.
