2 cups ‘sumeshi’ (cooked sushi rice)
6 sheets nori seaweed paper
12 asparagus spears, steamed
toasted sesame seeds
soy sauce for dipping
maki-su (bamboo rolling mat)
1. Place nori rough side up on top of the maki-su.
2. Wet hands. Spread a ‘raquet ball’ sized amount of rice from center of nori out to sides, leaving a .25in tabat the top.
3. Place 2 asparagus spears in the center of the rice-on-nori.
4. With your thumb and index fingers, grab the mat AND the rice-on-noriand roll the nori over the ingredients and
gently squeeze, then continue to roll until it issealed at the bottom with the rice free tab. Shape with maki-su
Place aside, seam side down while you make the rest of your rolls. This will seal the roll closed. With a wet knife, cut
into 8 pieces. Sprinkle sesame seeds on top of cut roll. Serve with a dollop of wasabi paste on the side and a dish of
Makes 6 rolls