asparagus tempura roll recipe
A sushi roll that combines the satisfying crunch of tempura with the earthy richness of asparagus is called an Asparagus Tempura Roll. The combination of tastes and textures creates a sushi roll that is very beautiful to the eye as well as the mouth. Asparagus spears, sushi rice, nori (seaweed), and tempura batter are usually included in the roll. Its distinctive flavor and texture are contributing to its growing attract in sushi organizations.
Ingredients
For the Tempura Batter:
- 1 cup tempura batter mix
- 1 cup ice-cold water
- Vegetable oil for frying
For the Sushi Roll:
- 1 cup sushi rice
- 4 nori seaweed sheets
- 12 fresh asparagus spears
Serving with :
- Soy sauce for dipping
- Pickled ginger for garnish
- Wasabi for garnish
For Presentation (Optional):
- Sesame seeds
- Sliced green onions
- reddish Muchim
Instructions
Preparing the Tempura Batter:
- In a mixing bowl, combine 1 cup of tempura batter mix with 1 cup of ice-cold water. Mix until the batter is slightly lumpy.
- Heat vegetable oil in a deep pan for frying.
Preparing the Asparagus:
- Wash and trim the asparagus spears.
- Steam the asparagus for a few minutes until they are tender but still crisp. Set them aside.
Rolling the Sushi:
- Place a bamboo sushi rolling mat on a clean, flat surface.
- Lay a sheet of plastic wrap over the sushi mat.
- Place a sheet of nori (seaweed) on top of the plastic wrap, shiny side down.
- Wet your hands to prevent the rice from sticking. Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of nori at the top uncovered.
- Lay three asparagus spears horizontally across the rice near the bottom edge of the nori.
- Carefully lift the bamboo mat's edge with the plastic wrap, and gently roll the nori, rice, and asparagus tightly away from you. Press down on the roll as you go to ensure it holds together.
- Remove the plastic wrap.
- Using a sharp, wet knife, cut the roll into bite-sized pieces.
Serving and Presentation (Optional):
- Arrange the Asparagus Tempura Rolls on a serving plate.
- Garnish with sesame seeds and sliced green onions.
- Serve with soy sauce, pickled ginger, and wasabi for dipping.