4 extra thin slices of prosciutto per roll,
1/4 cup cooked rice per roll (use sushi rice or Arborio rice)
2 tablespoons basil pesto
2 blanched tender asparagus spears
3 julienned strips roasted red bell pepper
¼ cup julienne carrot, blanched
2 sun dried tomato in oil, sliced into strips
3 pieces green onion, white part only blanched and cut in half, long ways.
3 each green onion chopped, green part only.
Sushi rice dressing:
2 tablespoons white balsamic vinegar
4 tablespoons sweet white Italian wine such as Moscato or Roscato or, if you want to spend a lot of money on it, Vin Santo
For dipping sauce:
2 teaspoon roasted garlic, minced fine
2 ounces extra virgin olive oil
Salt and pepper to taste
Whisk together the garlic, aged Balsamic vinegar and a little white wine.. Add the olive oil a little at a time until you have a creamy dipping sauce. Add salt and pepper to taste.
Lay out a piece of plastic wrap about 12 inches by 12 inches.
Lay prosciutto across the plastic, overlapping each strip by 1 inch.
Season the rice with the sushi dressing and spread rice 1/4 inch thick across prosciutto. Moisten your hands to press rice into place. Square the edges so that you create a wide rectangle within the prosciutto.
Brush or spoon the basil pesto onto the rice in a strip about 1 inch wide where the filling will go.
Lay 2 asparagus spears, the roasted pepper strips, sun dried tomato strips, and the blanched white part of the green onion lengthwise. Drizzle a bit of the dressing. Place julienne carrot evenly on the other vegetables. Add salt and pepper to taste.
Roll the sheet tightly, pressing as you go. The two edges of the rice bed should meet each other. Do not try and make a pinwheel. Leaving the plastic wrap in place, us a bamboo roller to shape the sushi roll.. Refrigerate until ready to cut.
Garnish slices with chopped green onion. Serve the with dipping sauce. Garnish the plate with some of the vegetables arranged artfully.