- Prep Time: 20 minutes
Nutrition facts (per portion)
- Serving Size: 1 roll
- Cover a bamboo rolling mat (maki-su) with plastic wrap. Toast the nori sheets by holding them, one at a time, with tongs and passing them over a flame very briefly. Place the nori, shiny-side down, on the plastic-covered mat. Moisten your hands with hand vinegar* and spread about 1 cup sushi rice* over 3/4 of the sheet closest to you in a layer about 3/8-inch thick.
- Slice the tamago omelet* in 1/2-inch thick strips. Flip the rice-covered nori over, so that the nori-side faces upwards. Place a row of omelet, sauteed mushroom, shiso leaves, and avocado down the middle. Roll up with the nori sheet completely enclosed in the rice. Sprinkle the outside of the rice with sesame seeds; refrigerate for 5 to 10 minutes before slicing.
- Place a row of mushroom pieces 1 inch from the edge of the rice closest to you. Place a row on cucumber next to the mushrooms, an asparagus on top of the mushrooms and a row of daikon sprouts on top of that. Top with a row of avocado slices. Roll the end of rice and nori over the line of ingredients, gently rolling forward to enclose all of the ingredients; refrigerate for 5 to 10 minutes before slicing
- Cut the roll in half using a long sharp knife, cutting down with a forward motion through the roll and then pulling back towards you to finish the cut. You must wipe the blade clean with a damp cloth between every slice. Align the cut halves parallel to each other. Cut those half rolls in half to yield 4 pieces; then cut the 4 pieces in half to get 8 pieces from each roll. Serve with wasabi* and soy sauce for dipping.