Asparagus and almond sushi rolls are spring rolled up in nori. Blanched asparagus and roughly chopped toasted almonds go into seasoned rice with a swipe of Sesame Soy Mustard — crunchy, grassy, and a little punchy all at once. Rolling takes fifteen minutes once the rice is done.
Ready to roll up something truly special? Say goodbye to boring veggie sushi! These Asparagus and Almond Sushi Rolls are a delightful fusion of fresh, crisp textures and savory, nutty flavors. We combine perfectly blanched asparagus with the satisfying crunch of toasted almonds, all tied together with a zesty kick from Sesame Soy Mustard. It’s a sophisticated yet simple roll that proves homemade vegan sushi can be incredibly exciting. Let’s get rolling!
Ingredients
• Rice Prep Time: Up to 1½ hoursSushi Prep Time: 15 minutesMakes 4 rolls (24 pieces)
• Four 4 x 7-in / 10 x 18 cm nori sheets
• 2 cups / 350 g (12.3 oz) Traditional Sushi Rice, Brown Sushi Rice, or alternative
• 1 teaspoon (5 ml / 0.2 fl oz) Sesame Soy Mustard
• 4 teaspoons (20 ml / 0.7 fl oz) toasted almond slivers, roughly chopped
• 8 asparagus spears, blanched
Instructions
1. Place one sheet of nori horizontally on a bamboo rolling mat, rough side up.
2. Wet your fingertips, then spread about ½ cup / 100 g (3.5 oz) of the sushi rice in a thin, even layer across the bottom ¾ of the nori.
3. Smear ¼ teaspoon of the Sesame Soy Mustard in a line across the center of the rice. Sprinkle 1 teaspoon (5 ml / 0.2 fl oz) of the almonds over the mustard.
4. Arrange 2 of the asparagus spears across the center of the rice, allowing the tips to extend slightly past the edges of the nori.
5. Using your thumbs to lift the mat from the bottom, fold the edge of the nori up and over the fillings. Tuck it in tightly.
6. Continue rolling the mat forward, applying gentle pressure to create a firm, compact roll.
7. Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while pressing your thumbs and middle fingers into the sides.
8. Allow the roll to rest seam-side down on a cutting board. Meanwhile, repeat the steps to complete the remaining rolls.
9. Dip a very sharp knife lightly in water and cut each roll into 6 even pieces. Serve immediately.
Nutritional Information
• Serving Size: 1 roll (6 pieces)
• Calories: 215
• Protein: 7g
• Carbohydrates: 39g
• Fat: 4g
Pro Tips
• A dull or lightweight knife can snag on the almonds, pulling rather than cutting them. This can rip the nori and make the slices uneven. To prevent this, make sure your knife is very sharp and exert a little extra force when cutting pieces.
• Keep a small bowl of water mixed with a splash of rice vinegar (tezu) handy. Dipping your fingers in it prevents the rice from sticking to your hands as you spread it on the nori.
• Avoid overfilling the roll. It’s tempting to add more, but too much filling will make it difficult to seal and can cause the nori to tear.
• For easier cleanup and to prevent rice from sticking, wrap your bamboo rolling mat in plastic wrap before you start.
FAQ
Q: Can I make this sushi without almonds
A: Absolutely! For a nut-free version, you can substitute the toasted almonds with toasted sesame seeds, crispy fried onions, or finely chopped cucumber for a similar crunchy texture. The roll will be just as delicious.
Q: How can I add more protein to these vegetarian sushi rolls
A: To increase the protein content, consider adding a strip of baked tofu, pan-fried tempeh, or a few edamame beans alongside the asparagus. You could also serve the rolls with a side of steamed edamame for an extra protein boost.
Q: What other vegetables work well in this sushi recipe
A: This recipe is very versatile! You can easily swap the blanched asparagus for other vegetables like sliced avocado for creaminess, crisp cucumber sticks, julienned carrots, or strips of bell pepper for a sweet crunch.
Q: How long can I store leftover veggie sushi
A: For the best taste and texture, sushi is best enjoyed immediately. However, you can store leftover rolls in an airtight container in the refrigerator for up to 24 hours. The nori may soften slightly, but they will still be tasty.
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Asparagus and Almond Sushi Rolls
Ingredients
Method
- Place one sheet of nori horizontally on a bamboo rolling mat, rough side up.
- Wet your fingertips, then spread about ½ cup / 100 g (3.5 oz) of the sushi rice in a thin, even layer across the bottom ¾ of the nori.
- Smear ¼ teaspoon of the Sesame Soy Mustard in a line across the center of the rice.
- Sprinkle 1 teaspoon (5 ml / 0.2 fl oz) of the almonds over the mustard.
- Arrange 2 of the asparagus spears across the center of the rice, allowing the tips to extend slightly past the edges of the nori.
- Using your thumbs to lift the mat from the bottom, fold the edge of the nori up and over the fillings. Tuck it in tightly.
- Continue rolling the mat forward, applying gentle pressure to create a firm, compact roll.
- Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while pressing your thumbs and middle fingers into the sides.
- Allow the roll to rest seam-side down on a cutting board.
- Meanwhile, repeat the steps to complete the remaining rolls.
- Dip a very sharp knife lightly in water and cut each roll into 6 even pieces.
- Serve immediately.
- Keep a small bowl of water mixed with a splash of rice vinegar (tezu) handy.
- Dipping your fingers in it prevents the rice from sticking to your hands as you spread it on the nori.
