Zucchini-Carrot Sushi

Ingredients

• 1 Carrot
• 1 small zucchini
• 1 asparagus spear
• 125 ml Vegetable broth
• 4 Tbsp sake
• 1 tsp sugar
• a pinch salt
• 0.25 tsp Ginger powder
• 1 roasted nori sheet
• vinegar water
• 150 g cooked sushi rice
• 1 tsp wasabi paste

Instructions

1. 1.

   Peel the carrot and wash and trim the zucchini. Slice both lengthwise into about 7‑cm long thin strips. Wash, peel, trim the end of the asparagus and cut it lengthwise in half or quarters. Bring the broth, sake, sugar and salt to a boil while stirring; stir in the ginger and let the asparagus and carrots simmer covered for about 5 minutes. Remove the pot from heat, add the zucchini strips and allow the vegetables to cool in the liquid.

2. 2.

   Cut the nori sheet lengthwise in half. Place one half on a bamboo mat with the smooth side down, flush against the edge. With hands dampened in vinegar water, spread half of the rice onto it, leaving 5 mm free at the top and bottom. Add half of the vegetables and wasabi paste on top and roll the nori tightly using the mat.

3. 3.

   Cut the roll into six equal pieces. Repeat with the remaining ingredients.