I first saw this Foodland Ontario recipe in the Toronto Star. Foodland Ontario has a great website with much information and recipes for all good things we grow in Ontario.
As you may have guessed from my many posts that include asparagus, it is one of my favourite vegetables because it is so versatile.
The only difficulty with the Asparagus Sushi Square recipe, as it was originally written, was that they suggested you use latex gloves, wet your hands and squeeze 1 tsp of the cooked sushi rice into a tight ball. I found the whole process messy and difficult.
That is why recipes should be inspirations! They evolve as different people make them.
My solution as illustrated below, was to place the rice in plastic wrap and twist. Le voilà! A much easier method to produce a rice ball.
Asparagus Sushi Squares is a light and tasty appetizer. If you have never made sushi before, it is a good first step.
Asparagus Sushi Squares
Print recipe| Serves | 48 squares |
| Inspiration | Foodland Ontario |
Ingredients
- 1 Cup (250ml) sushi rice (available in most grocery stores)
- 1 1/4 Cups water
- 12 -14 Medium thickness fresh asparagus spears
- 2 Sheets roasted nori (available at most grocery stores or Asian markets)
- 1/4 cup regular rice vinegar (not seasoned)
- 1 Small package of thinly sliced smoked salmon, (cut into 3/4 to 1 inch strips)
- 2 Tbsp sweet with heat style mustard (Russian- style, President's Choice brand)
- 2 Tbsp Miracle Whip or other kind of mayonnaise
- 2 Tbsp sesame seeds (toasted)
Directions
| In a medium to large heavy-bottomed saucepan, add rice with water, cover and bring to a boil; reduce heat to low and simmer 12 to 15 min., or until water is totally absorbed. If rice seems a little dry, add a little more water. Remove from heat. Let stand, covered for 15 minutes. With fork, gently fluff rice; stir in vinegar. If not using right away, cover with damp cloth. | |
| Meanwhile, wash and break asparagus stalks where they snap easily; discard tough ends. Cover in boiling water 2 to 3 minutes or until fork-tender. Rinse in cold water. Drain and slice into 1 inch pieces. | |
| With scissors, cut Nori sheet along perforated lines. Cut each long strip into 1 ½ inch squares; set aside. | |
| Slice smoked salmon into 1 ½ in strips to wrap around asparagus. Combine mustard with mayo. | |
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Lay out Nori squares on work surface. With stretch and seal (or any plastic wrap), place about a tbsp of rice mixture on centre of wrap; bring wrap around rice and twirl, to form a ball.  | |
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Place on Nori square; immediately place on serving platter. Repeat with remaining rice. Can be covered with plastic wrap and set aside at room temperature until serving time.  | |
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Place a small blob of mustard mixture on each rice ball.  | |
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Wrap a thin slice of salmon around an asparagus piece; place on mustard.  | |
| Sprinkle with sesame seeds. Serve or refrigerate. | |
| Don't Care for Smoke Salmon? | |
| Prosciutto can be substituted for the smoked salmon for an equally delicious flavour. | |