Fun Salmon Hand Roll

Ingredients

• 8  asparagus spears steamed trimmed to 5-inches long, lightly thin
• 0.5 cup mint leaves fresh finely chopped
• 4 sheets nori seaweed toasted cut in 1/2 lengthwise*
• 5 ounce center cut salmon fillet skinless finely chopped
• 0.3 cup seasoned rice vinegar 
• 4 teaspoons sesame oil 
• 2 cups short-grain sushi rice (recommended: Kokuho Rose)
• 4 teaspoons soya sauce 
• 2.5 cups water 

Equipment

• bowl

Directions

1. *Can be found at specialty Asian markets
2. Serving suggestion: wasabi, sweet picked ginger, soy sauce
3. In a medium bowl, mix together the chopped salmon, sesame oil, soy sauce, and mint leaves.
4. Place a sheet of nori, shiny side down, on a work surface.
5. Place 1/4 cup of the rice on the left side of the nori sheet. Using wet fingers, form the rice into a 3-inch square, leaving a 1/2-inch border.
6. Place about 2 tablespoons of the salmon mixture, diagonally, in a 1/2-inch wide strip, on the rice, with the top of the salmon mixture facing the top left corner.
7. Place a spear of asparagus on top of the salmon. Starting with the bottom left corner, roll the nori over the filling. Continue to roll, ice cream cone-fashion, working towards the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients.
8. Arrange on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.