Sushi Su

Ingredients
2 cups uncooked sushi rice (short or medium grain sticky rice – the PC sushi rice works well)
one bundle of asparagus spears
roughly one cup of fresh, unshelled sugar snap, snow, or sugar sprint peas
1/2 cup cream cheese
1 package nori

Sushi Su Ingredients
1/2 cup rice wine vinaigre
2 tablespoons mirin or saki (sometimes we omit this)
1/4 cup sugar
*ginger, soy sauce and wasabi for serving

Steps:

1. Rinse rice thoroughly until water runs clear. Put rice into rice cooker and cover with an equal amount of water and cook until done. Meanwhile, combine the ingredients for the sushi su in a small saucepan and cook until the sugar is dissolved.

2. Steam asparagus briefly in order to tenderize it, and then cut each spear into two or more long, thin slices. Destring the peas and cut those if desired.

3. Once rice is finished and while it is still warm pour over the sushi su and mix gently and briefly – do not overmix or rice will become starchy.

4.  Lay out your bamboo mat and place a peice of nori onto it with the shiny side down. Cover the bottom 2/3 of the nori with rice, and then place a line of cream cheese across it.  Put a few peices or asparagus, some peas and some ginger if desired on top of the cream cheese line (this is where you can have fun and use instead shrimp or crab tempura, mango, avacado, cucumber or whatever you like). Tightly roll up the sushi using the bamboo mat to press firmly as you go.

If you have never made sushi before you may want to read over the Pioneer Woman’s Sushi 101.