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Asparagus and Scrambled Egg Scattered Sushi
Ingredients
  • subheading: For sushi rice:
  • 1 ¾ cups short-grain rice
  • 1 postcard-sized piece of dried kelp (kombu)
  • 2 ½ tablespoons rice vinegar
  • 1 ½ tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • subheading: For rest of the dish:
  • 18 ounces of fresh asparagus spears, woody ends trimmed off
  • 2 large eggs, beaten
  • 2 teaspoons granulated sugar
  • 2 tablespoons light soy sauce
  • 1 to 2 tablespoons vegetable oil
  • 1 tablespoon toasted white sesame seeds
  • 1 sheet of nori, crumbled
Steps
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