Ingredients
- 1 cup prepared, sushi rice
- ¾ cup water
- 1 tablespoon seasoned rice vinegar
- ½ teaspoon tamari
- ¼ teaspoon toasted sesame oil
- Pinch of sugar
- FOR GINGERY VEGETABLES ———————————
- 1½ cups shredded napa cabbage
- ½ cup grated daikon radish
- ½ cup chopped scallion
- 2 teaspoons ume plum vinegar
- ½ teaspoon grated fresh ginger
- FOR DIPPING SAUCE ———————————
- 2 tablespoons mirin
- ½ teaspoon sriracha, to taste
- ½ teaspoon tamari
- ½ teaspoon ume plum vinegar
- FOR TEMPURA ———————————
- ¾ cup all-purpose flour
- ½ teaspoon fine sea salt
- ¼ teaspoon baking powder
- 2⁄3 cup sparkling water, chilled
- Canola oil, for cooking
- 6 asparagus stalks, cut in half
- 1 large portobello mushroom cap, stemmed, gilled, and cut into ½-inch slices
- FOR WRAPS ———————————
- 4 soy wraps
- ½ avocado, pitted, peeled, and sliced
Instructions
- To make the rice: Combine the rice and water and cook according to the package directions. Scoop it into a bowl. Combine the vinegar, tamari, oil, and sugar in a small bowl, then pour over the rice and gently fluff. Let cool.
- To make the vegetables : Stir all the ingredients together in a medium-size bowl.
- To make the dipping sauce: Combine all the ingredients in a small bowl.
- To make the tempura: Whisk the flour, salt, and baking powder together in a deep bowl. Whisk in the sparkling water. The mixture should be thick enough to coat the asparagus and mushroom without dripping off. If needed, add 1 tablespoon flour or sparkling water. Line a baking sheet with paper towels. Pour 1-2 inches canola oil into a deep, heavy-bottomed saucepan, heat over medium-high heat. Or heat 3-4 inches oil in a deep fryer to medium-high heat. Working in batches, dip the vegetables in the batter to coat, and fry until golden, 4-5 minutes. Do not crowd the fryer or the temperature of the oil will drop. The correct oil temp should cause a coated vegetable to bubble. Batter and fry all the vegetables and transfer them to the baking sheet to drain. to assemble the wraps : Place the wraps on a cutting board. In the center, spread ¼ cup rice and ¼ cup vegetables. Top evenly with the tempura and the avocado slices. Fold two opposite corners in and roll the wrap closed. Serve with the dipping sauce.