Sushi Rolls

• 1/4 cup mirin
• 1/4 cup rice wine vinegar
• 3 1/2 Tbs. low-sodium soy sauce
• 1 tsp. dark sesame oil
• 1 tsp. grated fresh ginger
• 1/2 tsp. chili oil
• 1 1/2 lb. asparagus spears, trimmed
• 4 Tbs. rice wine vinegar
• 1 1/2 Tbs. sugar
• 1 1/2 tsp. salt
• 4 cups cooked short grain rice
• 6 to 8 nori sheets (toasted seaweed)
• 3 Tbs. toasted sesame seeds
• 6 oz. smoked or baked teriyaki tofu, cut into 1/4-inch-thick strips
• 2 carrots, shredded (about 1 cup)

1. To make Ginger-Soy Dipping Sauce: Combine all ingredients in small bowl.
2. Cook asparagus in pot of boiling salted water 3 minutes.
3. Drain.
4. Stir together vinegar, sugar, and salt in bowl.
5. Add to rice, and mix well.
6. To assemble Sushi Rolls: Place one nori sheet shiny side down on bamboo mat or sheet of plastic wrap.
7. Spread with 1/2 cup rice, leaving 1/2-inch border along edges.
8. Sprinkle with 1 tsp.
9. sesame seeds.
10. Place 2 asparagus just below center, top with tofu and 2 Tbs.
11. carrots.
12. Pull border of nori over rice, using mat as aid, and roll into tight cylinder.
13. Repeat with remaining ingredients.
14. Chill up to 3 hours.
15. Slice rolls into 6 to 7 pieces with sharp knife.
16. Serve with Ginger-Soy Dipping Sauce.

mirin, rice wine vinegar, soy sauce, dark sesame oil, ginger, chili oil, rice wine vinegar, sugar, salt, rice, sesame seeds, teriyaki tofu, carrots

Taken from www.vegetariantimes.com/recipe/sushi-rolls/ (may not work)