This week on the Chef’s Table, we’ve covered the ins and outs of rolling sushi at home. This simple recipe with salmon, asparagus, and avocado is a colorful, tasty place to start if you’re looking for some inspiration.
4 sheets roasted nori (available at Asian markets)
1 cup cooked sushi rice
8 spears asparagus, blanched and cut in half
½ avocado, thin sliced
½ pound sushi-grade raw salmon, sliced
Line a sushi mat with wax paper, and cover with a sheet of nori. Use a nonstick rice paddle or rice vinegar-dipped fingers to spread a thin layer of sushi rice over the nori, leaving a small margin on the edge closest to you and stopping about three quarters of the way to the other edge.
Line four asparagus halves horizontally along the middle of the rice patch. Follow with avocado slices then salmon. Fillings should form a narrow line.
Use the sushi mat to roll nori up and over fillings, pushing the slats of the mat away from you to roll, as you press toward yourself with your fingers to keep the roll tight. Take care not to roll the wax paper up into your sushi. Reposition your hands, and keep rolling from the folded part of the mat until your roll is totally sealed and cylindrical.
Dab a sharp knife with water or rice vinegar. Slice roll into 8 pieces about ½ inch thick. Repeat with remaining ingredients.
Serve immediately with soy sauce, wasabi, and pickled ginger.