Sushi with Coriander Broth and Wasabi Cream

For the sushi with coriander broth and wasabi cream, boil the rice once with the water and salt. Turn down to low heat and stir frequently (with a fork) until the rice has absorbed all the water.

Meanwhile, cook the marinade for the rice. Heat all the ingredients until the salt and sugar dissolve. Marinate the cooked rice so that when it cools it is slightly moist and sticky.

Cut the vegetables into 0.5 cm and 5 cm strips. Boil carrots briefly so that they are still crunchy. Fry green asparagus in a pan over medium heat. Sauté mushrooms briefly in the pan and bake for 3 minutes in the oven at 180°C.

For the coriander stock, mix all ingredients. Add the zest of the lime and the juice. At the end add the chopped coriander to the broth. Serve the sushi with wasabi cream.

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