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1
Prepare the marinated eggs: immerse 4 eggs in boiling water for 6 minutes.
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2
Allow to cool, then shell.
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3
Peel and chop 2 garlic cloves and 5 cm of ginger.
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4
Place in a bowl along with 3 tablespoons of wasabi (keep aside one small teaspoonful).
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5
Add 250 ml of soy sauce, 5 tablespoons of aromatic vinegar, and 5 tablespoons of water, stirring well to dissolve the wasabi.
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6
Immerse the eggs in this marinade and set aside for 2 hours at room temperature.
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7
Prepare the rice: rinse 300 g of sushi rice in a sieve then tip into a large bowl, cover with water and leave to soak until the rice grains are nice and white.
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8
Boil water in the pot of a couscoussier or steamer.
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9
Drain the rice and spread it evenly in the steamer basket.
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10
Cover and cook for 15 to 20 minutes then turn off the heat and leave the rice to swell in the basket for around ten minutes.
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11
Prepare the seaweed and flaked vegetables: while the rice is cooking, soak 1 tablespoon of seaweed in fresh water to eliminate the salt and then slice.
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12
Clean 2 large mushrooms, peel and wash 1 carrot with its top and 4 green asparagus spears.
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13
Cut the asparagus tips into 8 to 10 cm lengths.
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14
Slice all these vegetables into thin flakes with a mandoline slicer and set aside.
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15
Make the sauce: take a large ladleful of the egg marinade and filter it through a tea strainer.
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16
In a bowl or sauce boat, mix with the reserved teaspoon of wasabi and 4 tablespoons of olive oil.
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17
To finish your dish: when the rice is cooked, tip it into a bowl, then lift and turn it over several times with a spatula, whilst adding 5 tablespoons of white wine vinegar, the seaweed and flaked vegetables.
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18
Arrange on the serving dish.
