Friday, April 2, 2010

Steamed Asparagus Veggie Rolls and Rice Cooking 101

This is a perfect dinner served with a side of miso soup!

It really is easy to make. You can get a bamboo mat at Whole foods, or even better (and probably cheaper!), at Asian Food Markets. Fill these with whatever vegetables you love! I never make the same recipe twice with these. Sometimes its avocados, zucchini, and cucumbers, sometimes bell peppers, carrots, and sprouts, so use what you have. Its a great way to get some seaweed into your life! For the rice, I kept it very clean and simple, by using sweet brown rice, which is a little stickier than regular short grain brown. But if you can't find sweet brown rice (they also carry this at Asian Food markets) just use regular short grain brown.
Steamed Asparagus Veggie Rolls with Wasabi and Shoyu

What You Need:

Nori (I used raw, but toasted is great too)

Precooked sweet brown rice, seasoned with a little shoyu See below for cooking rice

Steamed Asparagus

Carrots and red bell peppers cut into matchstick pieces


Shoyu (Tamari or soy sauce)

Special Equipment: Bamboo mat

To Make:
Lay out your bamboo mat, and place a sheet of nori on it. Put enough rice over nori to cover most of the surface, leaving a small edge. Lay veggies on rice,and roll up using the mat to help you. Once rolled, cut into 6 pieces per roll. Serve with wasabi and shoyu

Rice Cooking 101

How to make the perfect Brown Rice

Do not be afraid of the lack of measurements here!

Making rice is so easy once you get the hang of it, and brown rice should be a staple in your diet!

Get a fine mesh strainer and put the amount of rice you want to make in it. Rinse the rice very well.

Put rinsed rice in a large saucepan, and add a pinch of sea salt, and a few drops of olive oil (I mean literally a few drops, like 1/2 a tsp at most)

Rinse a one inch piece of kombu seaweed and place that in the pot. This is optional, but adding a piece of kombu to your rice infuses your rice with rich nutrients, and does not effect the flavor!

Now fill up your pot with enough water so that when you touch the tip of your finger to the very top of the rice in the pot, the water level goes to your first knuckle (the one closest to the water)

Bring Rice to a boil, cover, and simmer (for brown rice) for about 45 minutes.


  1. I so needed directions for cooking rice! I can't quite get it down. It seems like it's always too hard, or too soft/mushy.

    Sushi is my favorite food, and that looks perfecto!

    Great pictures, as always.

  2. My rice was never perfect either, but I pulled some strings and got the info from the chefs at one of my favorite Japanese restaurant! It has made all the difference to do just a few small changes!

  3. Morgan,

    I am so impressed with your recipes. I want to eat everything you feature. DELICIOUS!

  4. This looks amazing...very impressive...and beautiful photos!

  5. Thanks, after reading this I decided to have a sushi party tonight! I think this and some vegetable tempura will be an awesome meal. Thanks for sharing.