Healthy Salmon with Asparagus and Japanese Mayonnaise Rolls Recipes

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.


  • 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 paste

  • 1 tbsp Japanese mayonnaise

  • 1 tsp toasted sesame seeds

  1. 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.

  2. 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.

  3. 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.

  4. 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 roll closed.

  5. 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.

To serve

  • Shoyu (Japanese soy sauce)

  • Wasabi paste

  • Pickled ginger

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