Asparagus Salmon Battleships |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Basically, this is sushi using smoked salmon and asparagus. Nothing raw. Ingredients:
3 cups prepared sushi rice |
200 g mini asparagus, trimmed |
2 toasted nori, halved and cut into strips |
200 g sliced smoked salmon, cut into 4cm squares |
pickled ginger (optional) |
soy sauce (optional) |
wasabi (optional) |
Directions:
1. Cook asparagus in a saucepan of boiling water for 1 minute or until tender. Rinse under cold water. Drain. Cut each asparagus spear in half crossways. Cut each nori sheet into 2cm-wide strips.
2. Form tablespoons of rice into rectangular mounds with rounded edges using your palm as a mold. Top each mound with 2 pieces asparagus and 1 piece salmon to make 24 battleships.
3. Wrap 1 nori strip around each.
4. Serve with pickled ginger, wasabi, and soy sauce, if desired.
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