Pete Goffe-Wood

Asparagus Nori Rolls

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Description

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.

Ingredients

6 eggs
3tblsps Kikkoman soy
2tblsp mirin
1tsp sugar
4 nori sheets
2 tsp wasabi paste
16 asparagus spears, peeled and blanched
To serve:
Pickled ginger
¼ cup Kikkoman soy

Directions

1
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.
2
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.
3
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.
4
Cut on a bias into bite-sized pieces and serve with soy sauce for dipping and some Japanese pickled ginger.
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VARIATION:
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Smoked salmon can be placed on the omelette instead of the asparagus.
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WINE NOTES:
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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.
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