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approx. 45 minutes

Difficulty level

very easy


4 Servings


250 g sushi rice (= sticky rice)*
1 tsp. salt (or instant broth)
500 ml water
1 tbsp. sushi vinegar (or cider vinegar)*
200 g green Thai asparagus (= mini asparagus)*
2 tbsp. rapeseed oil (or olive oil)
125 g smoked salmon filet
  freshly ground pepper
4 nori leaves (Asian supermarket)



  1. Place sushi rice in a sieve and rinse with cold water. Bring water and salt to a boil. Add rice and return to boil. Lower heat and let rice cook for approx. 20 minutes. Mix in vinegar.

  2. Rinse asparagus under cold water and blot dry with a paper towel. Heat oil in pan. Blanch asparagus for 2 – 3 minutes, then remove from heat. Cut salmon filet lengthwise in 1 cm slices. Sprinkle with freshly ground pepper and a dash of salt.

  3. Unroll sushi mat (= small bamboo mat, approx. 30x30 cm)*. Put one nori leaf leaf on mat. Spread ¼ of the rice (about ½ cm) evenly over the nori leaf and smooth out. Leave a 1 cm wide rim at bottom and top. About 1/3 from the bottom, press a groove in the rice lengthwise to accommodate 2 – 3 asparagus spears and the salmon slices.

  4. Roll up sushi mat (incl. nori leaf and filling) from bottom and press closed. 1 roll makes about 6 pieces. Remove mat. Put sushi roll on a flat platter. Make the next roll. Cut each roll into about 6 bite-sized pieces shortly before serving. Use the remaining asparagus spears to decorate the sushi rolls.

  5. Serve with a spicy sauce (e.g. soya sauce mixed with a bit of wasabi paste). Keeps 2 – 3 days in the refrigerator.

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