Baked Tempura asparagus tofu Sushi

Baked tempura tofu asparagus Avacado jalapeño Sushi!

2 cups cooked rice

4-5 tsp toasted sesame seeds

2-3 tbsp seasoned sushi rice vinegar

Mix the rice, sushi rice vinegar and sesame seeds and set aside. 

1tbs wasabi powder

Mix wasabi powder with 8-10 drops of water, form a paste and set aside.

Pickled sushi ginger 20 pcs served along side sushi.

4-5 Roasted sushi seaweed 8x7 inches.

1 avocado sliced Avocado 

1 sliced jalapeño 

1/2 bunch asparagus

1/2 slab sliced tofu

Mild Soya sauce or it's substitute served along side sushi.

1 Bamboo mat 10x10 inch

For Baked Tofu and asparagus.

Method for baking:

5 tbsp all purpose flour

1 tbsp Corn starch

2-3 pinch all spice seasoning.

1 tsp soya sauce

2-3 pinch salt

water to make dipping batter.

 Mix all purpose flour, corn starch, all spice, salt, soya sauce and water and form a paste like batter.

Slice tofu and asparagus about 2-3 inch long. 

Dip them in this batter and place them on greased baking tray.

Bake at 400F for 30 minutes.

Lay the bamboo mat on a flat surface, place one sheet of sea weed over it. Spread thin layer of rice all over the sea weed with medium pressure so rice sticks to it. On one end place layer of each vegetable and tofu across the sea weed. Slowly using the Bamboo mat roll the sushi in pinwheel shape tucking in all the filling to form a log. Prepare all five sheets in this manner and set aside. With a sharp knife carefully cut them into 1 inch thick sushi roll and place them in a platter. serve with soya sauce, pickled ginger and wasabi.