Tasty Salmon Sushi Recipe With Asparagus

Salmon is a real crowd pleaser. It's a popular topping for nigiri and of course sashimi.

The following salmon sushi recipe is ideal for folks who don't want to mess around with raw fish and would rather leave that in the hands of their favourite sushi chef.

This recipe combines salmon with my favourite veggie - asparagus.

Ingredients

• Salmon fillet (about 5 ounces)
• 6 asparagus sticks
• 6 sheets of toasted nori (seaweed)
• 1 teaspoon of sesame seeds
• 1 tablespoon of Japanes mayonaise
• About 5 cups of sushi rice

Preparation

• cook asparagus in boiling water until tender and then let it cool
• cook salmon fillet on medium heat until cooked through and let cool
• flake cooled salmon into large pieces

Rolling Your Sushi

1. Place the shiny side of the nori facing down on the bamboo mat
2. Dip your hands in water and shake them
3. Grab a ball of sushi rice (about 1 1/4 cup) and press it evenly over the sheet of nori (leave about 3/4 inch of the nori exposeed at the top)
4. Starting with the edge facing you spread a line of wasabi across the rice
5. Now spread a line of Japanese mayonaise across the rice
6. Place a an asparagus spear on next with the salmon flakes
7. Sprinkle on some seasame seeds
8. Moisten the the exposed top part of nori with a little water (to fasten)
9. Lift the sushi mat by placing your thumbs underneath the mat
10. Grasp the ingredients with your remaing fingers to keep everything in its place
11. Bring the mat forward until it touches the edge of the ingredients
12. Gently squeeze and form the roll using both hands
13. Slowly unroll the mat and as you do this bring the roll back to the edge of the mat
14. Repeat these steps until all of the nori disappears
15. Let your roll rest for about a minute
16. Moisten a very sharp knife and cut the inside-out roll into two even halves
17. Places the halves side-by-side and cut again. Slice into 4 or 6 pieces
18. Serve on an attractive plate with a bit of pickled ginger and wasabi

Tips and Tricks

When spreading your sushi rice across the nori its alright to see tiny bare patches of the seaweed. You don't want to pack on too much rice because the nori will split or tear open when you slice it. Japanese mayonaise is also called "kewpie mayonnaise". If you can't find it, you can order it online or use regular mayo. Although, I definately recommend buying the right kind! Don't worry if the ends of your sushi roll look kind of uneven or bits of ingredients are poking out! Sometimes in my favourite sushi right the chef doesn't always seem to make aroll with a perfect end!