Ingredients for coconut coated sushi with green asparagus and roasted onions, roasted sesame mayonnaise

  • 500 grams of sushi rise, thoroughly rinsed
  • 3 tablespoons rice vinegar
  • 3 tablespoons Japanese rice wine (mirin)
  • 1 level tablespoon of Gula Java Brut Amanprana
  • 1 teaspoon wasabi
  • 4 tablespoons fried onions
  • 4 sheets of nori
  • 100 grams panco (Japanese bread crumbs)
  • 100 grams Amanprana coconut fibre
  • 50 grams ground coconut
  • 100 grams rice meal
  • 4 green asparagus
  • coconut oil Amanprana for frying
For the sesame mayonnaise
  • 100 grams silken tofu
  • 2 tablespoons of tahini/sesame paste
  • 1 garlic clove
  • ½ tablespoon horseradish
  • 2 tablespoons of sesame seeds
  • 2 tablespoons of sesame oil
  • 1 dl neutral oil, i.e. grape seed oil
  • 2 tablespoons white wine vinegar

Preparation of coconut coated sushi with green asparagus and roasted onions, roasted sesame mayonnaise

Let the rice cool off before preparing the sushi rolls with asparagus Clean the green asparagus and cook until al dente in boiling water with salt. Plunge in ice water and let drain on a cloth. Bring 9 dl of water to the boil, add the rinsed rice and a pinch of salt. Bring the rice to the boil, then reduce to low heat and cook until all the water has been absorbed. Take the rice off the hob and let sit for about 15 minutes. Don’t take the lid off the pot. Mix the rice vinegar and the rice wine. Spread the rice in a large dish and sprinkle with the rice vinegar mixture. Stir the rice regularly so that it can cool off quickly to room temperature. Slice the spring onions into fine strips. Spread 2 tablespoons of the rice out over three quarters of each nori sheet, arrange the asparagus and the spring onions on the nori and season with salt and pepper. Sprinkle some fried onions over it. Spread a little wasabi along the length of each nori sheet, just above the rice. Roll up each nori sheet to obtain a firm roll and brush the last cm with a little water so the nori sticks. Moisten your hand and gently rub it across the entire roll and let the sushi firm up. Cut off any filling that sticks out with a sharp knife. Mix the coconut fibre with the ground coconut, 2 tablespoons of rice meal and the panko. First roll the sushi rolls into the mixture of rice meal and water and then in the coconut mix. Place the tofu, the horseradish, the tahini/sesame paste, the garlic, the wine vinegar and the neutral oil in a mixer jar. Position the hand mixer on the bottom of the jar. Gently pull up the mixer while mixing to obtain a creamy mayonnaise. Gently roast the sesame seeds, set them aside to cool off and mix into the mayonnaise. Season with salt and pepper. Fry the sushi rolls in hot coconut oil at 180°C or in a little bit of coconut oil in a pan and let drain on kitchen paper. Slice the deep-fried sushi rolls into portions and serve with the sesame mayonnaise.

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Philippe Van den Bulck

Philippe van den Bulck is a truly creative chef specialising in vegetables. He is inspired by inspiring others with his rich cuisine. He does not use meat, just a lot of vegetables, and he is also a food stylist and writer, and has worked in many famous restaurants. Growing up in the Mechelen region, Philippe was surrounded by hundreds of gardeners around the fresh produce market of Mechelen (the famous Mechelse Veilingen). His love for vegetables started there, and it would become his passion many years later. During that time he worked at El Bulli and Le Cirque in New York, and he is also a culinary advisor to EVA (Ethical Vegetarian Alternative).