Asparagus Sushi Western Style

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Sushi tray 8cm wide x 15cm long
Asparagus		100g
Rice		1 gou (350g when cooked)
【A】
●White wine vinegar		1 tbsp
●Wholegrain mustard		1 tsp
●Honey		2 tsp
●Salt		a little
Crushed sesame seeds		2 tsp
mirin		2 tbsp
Smoked salmon		120g
Mayonnaise		1 tbsp
Egg		1
Small tomatoes		as required

Method

Prep

30min

Cook

20min

Cook the asparagus in salted boiling water, retaining the colour. Slice into half lengthways and trim to fit the tray.

While the rice is hot, mix all the ●ingredients and crushed sesame seeds into it. Cool the rice using a fan.

Add some mirin (2 tsp) and a bit of salt into the egg before scrambling it.

Put some cling film into your dish and fill with half of the rice from Step 2.

Spread some mayonnaise into Step 4, then the smoked salmon and asparagus.

Repeat again, then top with the scrambled egg before a final layer of asparagus. Press down hard.

Remove the whole large sushi from the dish using the cling film. With a sharp wet knife, slice into sushi pieces. Top with your favourite garnish.

Tips & Note

●If you bought fine asparagus, you won't need to slice it in half at Step 1.
●It's better to use smoked salmon trimmings as this is easier to place in the sushi.
●If you garnish with lumpfish caviar, it looks really professional and luxurious (see main photo).

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