Asparagus & Avocado Sushi

Asparagus and avocado join forces with tender strips of shiitake mushroom for spring-perfect rolls (and a side of quick-pickled ginger) your family will love!

Photo: Laura Wright

By Elizabeth Brown

Serves: 4
Hands-On Time: 45 minutes
Total Time: 1 hour

INGREDIENTS:

• 1 cup brown rice
• 1 2-inch piece fresh ginger, peeled and thinly sliced
• 1/4 cup brown rice vinegar
• 1 tbsp raw honey
• 1/4 tsp sea salt
• 5 sheets nori seaweed, divided
• 1/4 cup sesame seeds
• 2 tbsp nutritional yeast
• 4 spears asparagus, trimmed
• 2 shiitake mushrooms, 
thinly sliced
• 1/2 avocado, peeled, pitted 
and thinly sliced

EQUIPMENT:

• 1 sushi rolling mat

INSTRUCTIONS:

1. Cook rice according to package directions.
2. Meanwhile, prepare pickled ginger: In a small pot, bring 1/2 cup water to a boil. Turn off heat and add ginger. In a small bowl, combine vinegar, honey and salt. Add ginger and 1/4 cup ginger soaking water, stirring until honey dissolves. Let sit 
for 30 minutes. Drain.
3. Cut 1 nori sheet into small ribbons. Add to rice and stir to combine. Stir in sesame seeds and yeast; set rice aside until cool.
4. Assemble sushi: On sushi mat, arrange 1 nori sheet. Spread 1/4-inch-thick layer of rice over sheet, leaving a 2-inch border at edge farthest from you. Horizontally arrange 1 spear asparagus, 2 slices mushroom and 2 slices avocado 1 inch from edge closest to you. Grab edge of mat closest to you and roll towards top; moisten top border with water and press to seal. Let rest for 2 minutes before removing mat. With a sharp knife, slice roll into rounds. Repeat with remaining nori and fillings. Serve with ginger.

TIP: For ginger-infused rice, mince half of pickled ginger and stir into cooked rice along with 1/4 cup pickling liquid.

Nutrients per serving (1 Asparagus & Avocado Sushi roll): Calories: 389, Total Fat: 9 g, Sat. Fat: 
1 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 67 g, 
Fiber: 8 g, Sugars: 6 g, Protein: 10 g, Sodium: 209 mg, Cholesterol: 0 m
g