Rice
1 cup sushi rice, prepared according to package
3 tablespoons sugar
3 tablespoons rice wine vinegar
1 teaspoon Haddar Kosher Salt
Asparagus Spread
1 stalk asparagus
1 teaspoon Haddar Kosher Salt
1 teaspoon garlic powder
1/2 teaspoon dried dill
1/4 teaspoon cumin
1/2 teaspoon sugar
1/8 teaspoon pepper
pinch of cayenne pepper
Vegetables
1 red pepper, halved
1 yellow pepper, halved
1 orange pepper, halved
1 English cucumber, halved and diced
shredded carrots
black sesame seeds (optional)
Additions
sweet and sour sauce
sriracha
mango
or the Rice
Once rice is cooked, add sugar, salt, and rice wine vinegar. Mix and set aside.
For the Asparagus Spread
Place asparagus in a shallow pan filled with one inch of water. Add kosher salt and cover pan. Turn heat to high and boil asparagus for about 10 minutes, until soft. Allow to cool.
Place asparagus in a food process fitted with a steel blade. Add garlic powder, dill, cumin, sugar, pepper, and cayenne. Process until smooth.
For the Peppers
Preheat oven broiler. Cut peppers in half. Place skin side up on a baking sheet. Broil peppers for about 8-10 minutes, until skin is blistered. Remove and allow to cool completely.
Once cooled, peel back the skins off the peppers and discard. Dice peppers and set aside.
Assembly
With a circle mold or cookie cutter, place about half a cup of rice in the center of each plate. Spread about two to three tablespoons of asparagus spread on top of rice.
Take a mixture of a quarter-cup each red, orange, and yellow diced peppers and arrange on top. Then about one to two tablespoons of cucumbers. Sprinkle with sesame seeds.
From Kosher.com