Vegetarian FSP Roll

Name: Vegetarian FSP Roll
Cuisine: Japanese
Ingredients: 7 half-sheets nori (laver); choose the thicker variety; 7 half-sheets nori (laver); choose the thicker variety; tsuke-joyu (sushi dipping sauce); tsuke-joyu (sushi dipping sauce); ½ cup toasted white sesame seeds; 6 simmered shiitake mushrooms (3 ounces), sliced thin; 6 cups (lightly packed) prepared sushi rice (⅞ cup, 4.2 ounces, per roll); 2 tablespoons wasabi paste (optional); Sea salt and sugar; Sea salt and sugar; 14 thin asparagus (2 ounces), blanched, with the tough bottoms removed; Vegetable oil for frying; ½ medium sweet potato (¼ pound), peeled and cut into matchstick-thin strips, 1½ inches long

Preparation info

Makes
7
rolls

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

The Vegetarian FSP Roll recipe is from Cape Cod restaurant owner and sushi chef Andrew Semler, who was actually trained in vegan cuisine. FSP stands for “fried sweet potato.” Finely julienned, golden crispy sweet potato is rolled with traditional sweet simmered shiitake mushrooms and blanched and grilled asparagus. If you want to enjoy even more crispiness from the sweet potato, make the roll medium-thick,

Ingredients

Asia
Americas
Japan
United States
Fish course
Pescatarian

Ingredients

Method