Monday, April 1, 2019

Golden Sushi Rice With Pan Seared Asparagus

An amazing dinner.

Happy April Fool's Day and the start of National Poetry Month.
I attempted to make sushi last month and it came out an absolute disaster. However, I realized while devouring the remainders of sushi rice that it was good outside of the nori wrappers. That is not to say that I won't try to make sushi again.

A super early joke-- bad sushi rolling. At least the filling was delightful: roasted carrot, avocado, sushi rice, and black sesame seeds.
Golden sushi rice is sprinkled with turmeric to have that beautiful yellow hue and nori adds chewy, flaky texture and a "fishy" flavor. Charred garlicky asparagus and a scoop of avocado makes for an overall satisfying meal. It takes a lot of precious time, but well worth the pleasing end.

Golden Sushi Rice With Pan Seared Asparagus Ingredients and Preparation

1 1/2 cup Lundberg Farms Sushi Rice
2 tablespoon rice vinegar
2 sheets nori, torn to small pieces
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon black pepper

2 cup asparagus, chopped
2 tablespoon olive oil
2 cloves garlic
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Prepare sushi rice to package directions.
Mix in rice vinegar, nori, turmeric, salt, and black pepper.
Bring asparagus to a boil and drain water.
Saute garlic with olive oil. Add asparagus, salt, black pepper, and paprika.

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