Ingredients
The following ingredients have 2 Servings
- 4 medium carrots, scrubbed
- 6 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon fine sea salt
- 1 cup white, short-grained sushi rice
- 1 1/3 cups water, plus water for rinsing the rice
- 1 teaspoon fine sea salt
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 1 bunch asparagus spears (about 1 pound), ends snapped off, stalks cut diagonally into 3" lengths
- 1 tablespoon miso paste ((I used sweet white miso))
- 1 tablespoon toasted sesame oil
- 1 tablespoon lemon juice
- 1 teaspoon grated fresh ginger root
- big pinch salt
- 4 small radishes, trimmed and thinly sliced
- half a small cucumber, peeled if the skin is tough or bitter, trimmed and thinly sliced
- 1 large avocado, ripe but firm, halved, pitted, removed from the peel and sliced
- toasted sesame seeds
- toasted, seasoned nori strips
- pickled ginger
- lemon wedges
- wasabi
- tamari, shoyu, or soy sauce
