Salmon, asparagus & mayonnaise rolls
Japanese mayonnaise is also called 'kewpie mayonnaise' because of the
kewpie doll logo used by the company. It usually comes in a plastic
bottle within a bag printed with a kewpie doll outline.
You can use ordinary mayonnaise instead, though a whole-egg mayonnaise
will taste better, as it tends to be less vinegary or sweet.
MAKES 2 4 PIECES
6 asparagus spears
150-g/51/2-oz piece of salmon fillet or
the same amount of sushi-grade salmon, cut into batons
1 tbsp oil
1 quantity freshly cooked sushi rice
6 small sheets of toasted nori wasabi
1 tbsp Japanese mayonnaise
1 tsp toasted sesame seeds
Lay the asparagus flat in a frying pan
filled with simmering water and cook until tender when pierced with the
tip of a knife. Cut into 9-cm/ 31/2-inch lengths and leave to cool.
If using the salmon fillet, pull the skin
off and remove any bones. Heat the oil in a frying pan and cook the
salmon over a medium heat on both sides for 8 minutes, or until it is
cooked through. Cool and flake into large pieces.
Divide the rice into 6 equal portions.
Put a sheet of nori shiny-side down on a rolling mat with the longest
end towards you and, using wet hands, spread .1 portion of the rice in
an even layer on the nori, leaving 2 cm/3/4 inch of nori visible at the
end farthest away from you. Spread a small amount of wasabi onto the
rice at the end nearest you, then spread on the mayonnaise. Lay an
asparagus spear on top of the mayonnaise, then put some of the salmon
next to it. Sprinkle the sesame seeds on top.
To roll the sushi, fold the mat over,
starting at the end where the ingredients are and tucking in the end of
the nori to start the roll. Keep rolling, lifting up the mat as you go
and keeping the pressure even but gentle until you have finished the
roll. Moisten the top edge of the nori with water to seal the sushi
Remove the roll from the mat and cut it
into 4 even-sized pieces with a wet, very sharp knife. Turn the pieces
on end and arrange them on a plate. Repeat with the remaining
ingredients. Serve with shoyu and pickled ginger.