Sushi with Peppers and Asparagus
Ingredients
- For the filling
- 2 stalks green Asparagus
- ½ Red Bell pepper
- 200 grams prepared Sushi rice
- Caviar
- For the Sushi Rice (1 kg of finished sushi rice)
- 400 grams Sushi rice
- 600 milliliters water
- 1 pc Kombu seaweed (Kelp, about 8x8 cm)
- 4 Tbsps Rice vinegar
- ½ tsp salt
- 1 tsp sugar
Preparation steps
For the sushi rice, rinse rice under running water in a colander until the water runs clear.
Boil rice, water and seaweed in a saucepan over high heat. Reduce heat, add lid to the pot and cook over low heat for 10 minutes until rice expands. Do not lift the lid. Remove pan from heat and let the rice rest for 3 to 5 minutes.
Add rice vinegar, heat and stir in salt and sugar.
Place rice in a bowl and remove seaweed. Mix the rice with cooking chopsticks in a crisscross pattern slowly. Allow the rice to cool. A fan can be used to cool rice quickly to room temperature and give rice a nice shine.
For the vegetables, rinse asparagus and peel the lower third, trim ends and add to boiling salted water for 5 minutes. Blanch asparagus, drain and cut lengthwise into very thin and even strips of 3 cm (approximately 1 inch) length.
Rinse bell peppers, cut in half, remove seeds, remove all white interior skins and cut lengthwise into very thin and even strips of 3 cm (approximately 1 inch) length.
Shape sushi rice with moistened hands into 8 rectangles of 3 x 5 cm (approximately 1 x 2 inch) size. Place vegetable strips on the rice alternating between bell pepper and asparagus until rice is covered. To serve, garnish each with 3 small heaps of decorative caviar.
