Asparagus and Enoki Sushi Rolls
I was thinking of the components of a spring roll, particularly the rice noodles, when I decided to simmer enoki mushrooms for this vegan sushi roll. Enoki mushrooms, thin stickpin like mushrooms, have a subtle flavor on their own. When simmered, they absorb the simmering liquid wonderfully and become very noodle like. While I prepared the enoki, I decided also on asparagus, as a mushroom roll just didn’t seem complete without it. Though I didn’t have any at the time, I imagine in my mind’s palate that a sprig of Thai basil might be an interesting and welcome addition.
Asparagus Enoki Sushi Rolls
Makes 4 thick rolls, 20 pieces
4 4in x 7in pieces nori
1 package enoki mushrooms, roots cut away
8 spears asparagus, lightly blanched and cooled
1/4 small red bell pepper, cut into very thin strips
1/2 cut matchstick thin carrots
2 TBSP finely chopped scallions
1/4 cup mirin, sweet Japanese cooking wine
3/4 cup soy sauce
1/4 cup water
To simmer mushrooms, place mirin, soy sauce and water in a small saucepan over medium heat. Bring to a near boil. Pull enoki apart into 4 segments. Place in saucepan and simmer 5 minutes. Remove enoki from liquid and allow to cool.
To assemble sushi rolls, place nori vertically on a bamboo rolling mat so that the rough side is facing upwards. Spread 1/2 cup prepared sushi rice on nori being sure to leave the top 1/4 uncovered. Place 1/4 of the cooled enoki horizontally in the center of the rice. Place 2 asparagus spears horizontally in the center of the rice. Top with 2-3 strips of red bell pepper and 1/2 TBSP scallions. Roll according to the technique for making futomaki. Let roll rest for 2 minutes seam down on cutting surface.
Repeat steps with 3 remaining pieces of nori. Cut each roll into 5 pieces. Serve with pickled ginger, wasabi and soy sauce for dipping if desired.