Time: 1 hour.
Complexity: easily
Servings: 2

Sushi art is a great idea if you want to impress your guests with unusual rolls. With this detailed step-by-step recipe, you can assemble two beautiful rolls. Cut them into pieces, and inside you'll find a surprise: one features a pretty palm tree made of asparagus and mushrooms, and the other features an intricate geometric pattern.

Ingredients:

Asparagus

• 2 blanched asparagus spears, each trimmed to 10cm.
• 4 sheets of nori measuring 10x4.5 cm.

Marinated mushrooms

• 1 king oyster mushroom stem, end trimmed
• 2 teaspoons soy sauce
• 1/4 teaspoon sugar
• 0.5 tsp vegetable oil
• 1 square sheet of nori measuring 10 cm.

Geometric pattern

• 1 Iranian cucumber
• 1 sheet of nori measuring 10×13.5 cm.
• 2 sheets of nori measuring 10x17.5 cm.
• Special equipmentbamboo sushi mat

Tamago (Japanese omelette)

• 2 eggs, beat well
• 1 teaspoon soy sauce
• A pinch of white pepper
• 1.5 tsp vegetable oil

Sushi rice

• 1 tbsp. l. rice vinegar
• 1 tbsp. sugar
• 0.5 tsp salt
• 2 cups of boiled Japanese round-grain rice
• 1.5 tsp tobiko
• 0.5 cups of boiled green rice, warm

Palm

• 1 sheet of nori measuring 10x17.5 cm.
• 1 sheet of nori measuring 10×5 cm.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sushi rice, nori, eggs, cucumbers, asparagus, marinated mushrooms

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Preparation:

Step 1
• Marinated mushrooms:
  
  Trim the mushroom on all sides to create a rectangular block measuring 10 x 2.5 x 2.5 cm. Cut the block lengthwise into 4 thin slices. In a small bowl, mix the soy sauce and sugar until the sugar dissolves.
Step 2
• Heat a small nonstick frying pan over medium heat. Add the oil and mushrooms and sauté for 2-3 minutes. Pour the soy mixture over the mushrooms and toss to coat evenly. Transfer the mushrooms to a small plate and let cool. Wipe out the pan and set aside for making the tamago.
Step 3
• Once the mushrooms have cooled, place the pieces on half a square sheet of nori. Fold the empty side of the nori over the filling and roll it up. Trim the ends of the Persian cucumber to 10 cm long. Set aside.
Step 4
• Tamago (Japanese omelette):
  
  In a bowl, whisk the eggs with the soy sauce and pepper. Place the pan you used to fry the mushrooms over medium-low heat. Add 0.5 teaspoon of oil and a third of the egg mixture. Gently stir the eggs with a spatula until they set.
Step 5
• Move the eggs to the side of the pan closest to you. Add another 0.5 tablespoons of oil to the empty space, add a third of the egg mixture, and fry a flat egg roll. Once it's set, transfer the scrambled eggs to the edge of the pan and roll into a tube. Press the omelet back against the side of the pan. Pour the remaining egg mixture into the pan and fry in the same manner until you have a thick, dense egg roll.
Step 6
• Transfer the tamago to a cutting board and let it cool. Once the omelet has cooled slightly, trim it to 10 x 1 x 1 cm (eat the trimmings!). Set aside.
Step 7
• Sushi rice:
  
  Combine vinegar, sugar, and salt in a small bowl and whisk until the sugar and salt dissolve. Sprinkle two-thirds of the vinegar mixture over the cooked white rice and gently stir until completely absorbed.
Step 8
• Place a quarter of the sushi rice in a bowl and add the tobiko. Set aside. Drizzle the remaining vinegar mixture over the cooked green rice and gently toss until completely absorbed. Set aside.
Step 9
• Palm:
  
  Place a 10 x 17.5 cm (4 x 7.5 in) sheet of nori on a bamboo sushi mat. Place a thin, 7.5 cm (3 in) layer of regular rice in the center of the sheet. Place the nori-wrapped mushrooms in the center of the rice and place a thin layer of rice next to and on top of the mushrooms to prevent them from falling.
Step 10
• Carefully spread the rice over the mushrooms and place 2 wrapped asparagus slices, cut-side down, on top. Place a very thin layer of rice on top of the asparagus slices, then top with the remaining 2 asparagus slices, cut-side down. Fill the remaining surface of the nori with rice. Add a 10x5 cm sheet of nori to one end to form a tail. Place the sushi mat with the tip facing away from you, and carefully fold the filling into the nori. Cut the roll into 6 pieces and transfer to a serving platter.
Step 11
• Geometric pattern:
  
  Place a 10 x 13.5 cm (4 x 5.5 in) sheet of nori on a sushi mat and cover it with a thin layer of tobiko rice. Place a cucumber in the center. Then, using the mat as a guide, wrap the cucumber in the rice and nori. Cut the roll in half lengthwise. Turn each half cut-side down and cut in half lengthwise so that the entire roll is divided into quarters. Set aside.
Step 12
• Place a 10 x 17.5 cm nori sheet on a sushi mat and place 2 quarters of the roll on top along the bottom edge of the sheet to form a V-shape. Place the bottom half of the tamago into the V-shape and place the remaining 2 quarters of the roll on the top half of the omelet. Using the sushi mat, carefully roll the nori sheet tightly around the omelet. Place a 10 x 17.5 cm nori sheet on the sushi mat and spread a thin layer of green rice on top. Place the cucumber roll in the center of the green rice. Using the sushi mat, carefully roll the entire roll and seal. Cut the roll into 6 pieces and transfer to a serving platter. Serve.

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