Sushi Party

Ingredients

• 8  spears asparagus fresh
• 1  avocado 
• 1  carrots sliced into thin strips
• 1  cucumber seeded sliced lengthwise into strips
• 1  eggplant sliced lengthwise into strips
• 2  eggs beaten
• 8 ounce imitation crabmeat strips halved lengthwise
• 2.8 tablespoons kosher salt 
• 1 tablespoon juice of lemon or as needed
• 12 sheets nori seaweed dry seaweed
• 4 ounce pesto 
• 5.5 cups japanese rice white sushi-style
• 1 tablespoon rice vinegar 
• 1 tablespoon sake 
• 2 tablespoons sesame oil 
• 8 large shrimp cooked coarsely chopped
• 1 tablespoon soya sauce 
• 1 tablespoon vegetable oil 
• 9.8 cups water 
• 5.5 tablespoons sugar white

Equipment

• bowl
• frying pan
• paper towels
• pot
• microwave

Directions

1. Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
2. Remove pot from heat and keep covered for 10 minutes.
3. Stir 5 1/2 tablespoons rice vinegar, sugar, and salt together in a microwave-safe bowl; microwave until vinegar mixture is warmed, 30 to 45 seconds. Stir well.
4. Add vinegar mixture to rice and toss thoroughly to coat each grain of rice; cool completely.
5. Heat 1 teaspoon vegetable oil in a small skillet over medium heat; cook eggs in hot oil until firm, 3 to 5 minutes.
6. Transfer eggs to a plate and cut into strips.
7. Heat 1 tablespoon vegetable oil, sake, 1 tablespoon soy sauce, and sesame oil in a skillet over medium heat; fry eggplant in oil mixture until softened and lightly charred, 5 to 10 minutes.
8. Transfer eggplant to a paper towel-lined plate.
9. Mix carrot, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce together in a microwave-safe bowl; microwave until carrot is softened, 1 to 2 minutes.
10. Drain.
11. Bring a large pot of lightly salted water to a boil; add asparagus and cook until bright green, 2 to 3 minutes.
12. Drain and immediately immerse asparagus in ice water for several minutes to stop the cooking process.
13. Drain.
14. Cut avocado into 8 slices and drizzle lemon juice over slices in a bowl.
15. Lay nori sheets on a flat work surface, wet hands, and spread 3/4 to 1 cup rice onto each sheet. Press rice into a thin layer, leaving 1/2-inch exposed nori on 1 long side.
16. For California rolls, layer crabmeat, avocado, cucumber, and carrot atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
17. For eggplant and avocado rolls, layer eggplant and avocado atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
18. For pesto and egg rolls, spread pesto in a thin strip along the edge opposite the uncovered edge and top with egg slices on 3 nori sheets.
19. For shrimp and asparagus rolls, layer shrimp and asparagus atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
20. Transfer 1 prepared nori to a bamboo sushi mat. Use the mat to roll the nori and rice around the filling toward the exposed nori edge, squeezing gently. Wet the exposed nori edge and seal the roll. Slice each roll into 8 pieces. Repeat with remaining prepared nori.