Asparagus Sushi with Saffron Mayo

Asparagus sushi alternative tastes as good as it looks…

This Asparagus Sushi with Saffron Mayo promises to be a delightful and tasty spring dish, perfect for any occasion.



4 servings


Vegan/ gluten free/ nut free

Prep time

20 minutes


  • Sushi
  • 240g Sushi Rice

  • 960ml Water

  • 2 tbsp Mirin (Rice Wine)

  • 2 tbsp Rice Vinegar

  • 4 Nori Sheets (Seaweed)

  • 12 Asparagus Spears

  • Mayo
  • 4 tsp Vegan Mayonnaise

  • 1 tbsp Saffron

  • 2 tbsp Water

  • Wasabi to taste


  • Add the water and rice to a saucepan and bring to a boil. Reduce heat, cover and simmer until the water disappears and the rice is cooked. Transfer to a plate and allow to cool.
  • Once cool, dress with vinegar and mirin, add salt and set aside.
  • Wash, trim and steam the asparagus for 3 minutes. Transfer to a bowl of icy water and allow to cool. Drain and set aside with vinegar and mirin, add salt and set aside.
  • Lay out a sheet of nori on a sushi mat. Dip your hands in water and spread a 1/4 of the rice trying to cover half of the nori, bottom up and leave the other half clear.
  • Place 3 asparagus spears on the rice at the very edge of the bottom of the sheet. Lift the mat up and over from the bottom, apply a little pressure to keep everything tight and push into a roll. Refrigerate.
  • Soak the saffron in the water and then mix with the mayonnaise.
  • Cut the sushi and serve with the mayo and wasabi.

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