Soy Asparagus Rolls
Description
The appetizer is quick and easy to make. I'll share more details below. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the rice several times until the water runs clear.
- 3
Step 3
Transfer the rice to a heavy-bottomed saucepan. Cover with a lid and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes, covered.
- 4
Step 4
Remove the rice from the heat, cover with a clean towel, and close the lid. Let it stand like this for another 15 minutes. Then season with rice vinegar and, using careful cutting motions, distribute it through the rice.
- 5
Step 5
Press the soy asparagus to remove the marinade. If it is long, trim it to the size of the future rolls.
- 6
Step 6
Peel the carrots and grate them on a Korean-style carrot grater. Cut the cucumber and bell pepper into long strips.
- 7
Step 7
Toast the sesame seeds in a dry skillet until lightly golden.
- 8
Step 8
Cover the bamboo mat with plastic wrap. Place half a sheet of nori, rough side up. Spread the rice over the sheet in an even layer. On one edge, the rice should extend about 1 cm beyond the nori sheet.
- 9
Step 9
Carefully flip the nori sheet with the rice. Place the filling and cream cheese on the nori.
- 10
Step 10
Roll the roll using a bamboo mat. Press it firmly on all sides so the roll holds together tightly.
- 11
Step 11
Coat the roll in toasted sesame seeds on all sides. Repeat until you run out of rice and filling.
- 12
Step 12
Moisten a sharp knife in cold water and cut the roll into portion-sized pieces.
- 13
Step 13
Soy asparagus rolls are ready, enjoy your meal!