Sushi rice – 180gm
Asparagus- 4 no.
Red, yellow& green bell peppers-100gm
Nori sheet- 2 no.
Katharos jalapeno cheese-80gm
Rice vinegar- 30ml
Black sesame seeds- 10gm
Soy Sauce- 20ml
Micro greens-for garnish
Olive oil- 20ml
Black pepper- 10gm
Wash the rise 4-5 times till the water becomes clear.
Wash and trim the bottom edge of asparagus, peel the cucumber and make thin slices, and cut the bell peppers into small juliennes.
Prepare the sushi rice seasoning using rice vinegar, sugar, and salt.
Take a heavy bottom sauce pan add in normal cold water and put the sushi rice in it, keep it on the medium flame cover, and cook for around 10 min.
Now add in the sushi seasoning to the rice, and take it out in a wide pan to cool it out.
In a bowl, season the asparagus with olive oil, salt, and black pepper, and saute it on medium flame.
Now take the sushi mat, and keep the nori sheet on top of it. Spread our sushi rice on the nori sheet using wet hands. Sprinkle some sesame seeds on top of it.
Turn the sheet upside down and in a corner put some sliced cucumber, asparagus, and katharos jalapeno cheese spread.
Roll the sushi with the help of the mat.
Cut it into equal pieces.
Place the sushi on a platter, on top of it put thin strips of bell peppers and micro greens.
Serve with gari ginger and soy sauce.
This dish is easy to make and all of us can make it. Sushi Rice has carbohydrates and it keeps us full for a long time. It doesn’t take much time to make the dish” says Jasmine Bharucha, founder, Katharos Foods