ingredients

  • 1 pc soy paper wrap
  • 3/4 oz salmon
  • 3 tbsp sushi rice
  • 3 pcs asparagus
  • 1/2 tsp sesame seeds
  • 3-4 oz red onion, thinly sliced
  • 1 tbsp tempura flakes
  • 3 pcs chives

method

SAUCE
Combine mayonnaise, wasabi and lemon juice in a small bowl and mix thoroughly. Set aside.

EZO ROLL
Lay soy paper on a sushi mat with the shiny side facing down. Moisten your hand with water and spread prepared sushi rice across soy paper, leaving a 1/2 inch border. Create a channel in the center of the rice by pressing with your index finger – this will better accommodate the ingredients. Add salmon, asparagus, sesame seeds, onion, chives and tempura flakes to the channel. Tightly roll all of the ingredients, turning outward until the sushi is complete. Slice the roll into 6 pieces and place on a plate, gently propping each piece against the other. Serve sushi with sauce on the side.