Asparagus Nori Rolls
This fab appetiser is great as a stand alone dish but also makes a groovy little canapé and is a brilliant vegetarian option when serving sushi. The addition of smoked salmon is also an option for squeamish guests who are too narrow minded to eat raw fish.
Equipment
- Omelette pan
Ingredients
- 6 Eggs
- 3 tbsp Kikkoman soy
- 2 tbsp Mirin
- 1 tsp Sugar
- 4 Nori sheets
- 2 tsp Wasabi paste
- 16 Asparagus spears Peeled and blanched
To serve
- ¼ cup Kikkoman soy
- Pickled ginger
Instructions
- Beat the eggs together with the mirin, sugar and 1 tblsp of the soy, then pour a small amount into a hot oiled omelette pan and cook briefly – it should be paper-thin.
- Cut the nori sheets in half and brush with soy sauce; place an omelette on each piece of nori and dot the omelette with a little of the wasabi.
- Place 2 blanched asparagus spears on each of the pancakes and then roll. Moisten the end of the nori in order to get the roll to stick.
- Cut on a bias into bite-sized pieces and serve with soy sauce for dipping and some Japanese pickled ginger.
Variation
- Smoked salmon can be placed on the omelette instead of the asparagus.
Wine Notes
- A crisp sauvignon Blanc would work well here, something with a bit of fruit. Just be careful with the wasabi it has a tendency to blow everything away.
Notes
This fab appetiser is great as a stand alone dish but also makes a groovy little canapé and is a brilliant vegetarian option when serving sushi. The addition of smoked salmon is also an option for squeamish guests who are too narrow minded to eat raw fish.