Nebraska Roll with Spicy Honey Mustard

  • 75 minutes
  • 15 ingredients
  • 9 steps


  • 3 cups Short Grain Sushi Rice
  • 3 + 1/3 cups water
  • 1/4 cup + 2 TB rice wine vinegar
  • 1/3 cup + 1/2 TB sugar
  • 1/2 tsp salt
  • 4 sheets nori (seaweed wraps)
  • 8 asparagus spears (seasoned and grilled)
  • 1 cup matchstick carrots or julienne carrots
  • 4 oz. cream cheese
  • 4 oz. Thinly sliced roast beef
  • 4 Tb Dijon mustard
  • 2 TB mayonnaise
  • 3 TB honey
  • 1 tsp Chili oil
  • salt to taste


  1. Begin the process by preparing the rice. Rinse rice under cold water until the water runs clear and then drain in a sieve for an hour.
  2. Place the rice in saucepan and cover. Without lifting the lid, bring to a full boil and then lower heat to low and cook for 15 minutes. Remove from heat and remove the lid and immediately cover with a towel and let rest for 15 minutes.
  3. Combine wine vinegar, sugar and sat and warm over medium heat until dissolved.
  4. Transfer rice to a bowl and toss with vinegar mixture being careful not to crush the rice. Let the rice cool before placing on nori.
  5. Using a bamboo mat that has been wrapped in plastic wrap, place a half sheet of nori at the bottom of the mat with the shiny side down. Take a handful of rice and spread over the top of the nori creating a nice even layer. Pull the top portion of the bamboo mat down to flatten the rice, flip and rotate so that the rice layer is now on the bottom.
  6. Place 1-2 slices of roast beef on top of the nori and then add 1 spear of asparagus, a thin slice of cream cheese and carrots in the middle of the roll.
  7. Use the bamboo mat to carefully roll the sushi making sure all ingredients stay intact and that the roll remains firm.
  8. Using a sharp knife, wet the knife before cutting. You should be able to get 6-8 rolls for each. Serve with spicy honey mustard.
  9. For the honey mustard, combine dijon mustard, mayonnaise, honey and chili oil. Adjust seasonings as needed.
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