Asparagus Saffron Maki

Ingredients          

• 100 g Japanese sticky rice

• 20 g sugar  

• 50 ml sushi vinegar

• 5 g salt

• 1 g saffron

• 8 asparagus flowers

• half nori sheet

• 10 g wasabi

• 5 g pickle ginger

• 20 ml soy sauce

• 30 ml water

• 6 g black sesame seed

For garnish

• 10 g carrot juliennes

• 1 banana leaf

• 1 cucumber flower

Method

Boil vinegar, sugar and salt. Add saffron to the boiled vinegar, keep it aside.

Wash rice 5 times and soak for 3 hours. Boil rice with 30 ml water. Add saffron-coloured vinegar to the boiled rice, keep it aside. Apply saffron-vinegared rice to the nori sheet.

Now turn it upside down, and put blanched asparagus at the centre of the nori sheet.

Roll it with the help of a sushi mat, and close all the sides. Cut into six equal pieces, and apply little of black sesame to all the pieces.

Serve with wasabi, pickled ginger and soy sauce.

Garnish with carrot juliennes, banana leaf and cucumber flower.