approx. 45 minutes
|250 g||sushi rice (= sticky rice)*|
|1 tsp.||salt (or instant broth)|
|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)|
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.
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.
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.
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.
Serve with a spicy sauce (e.g. soya sauce mixed with a bit of wasabi paste). Keeps 2 – 3 days in the refrigerator.