Salmon Vegetable Sushi

Ingredients

• 2 stalks green asparagus
• 6 sorrel leaves
• 50 g pickled beetroot
• 50 g pickled daikon
• 1 bunch chives
• 80 g fresh salmon
• 80 g fresh tuna
• 2 roasted nori sheets
• 1 tbsp mayonnaise
• 250 g sushi rice

Instructions

1. 1.

   Wash the asparagus, trim the lower ends and cook for about 8 minutes in boiling salted water, then drain and cool.

2. 2.

   Slice the beetroot and daikon into fine strips.

3. 3.

   Cut the fish into fine strips as well.

4. 4.

   Wash the sorrel leaves and pat them dry with a paper towel.

5. 5.

   Wrap the sushi mat with plastic wrap and place one nori sheet on top with its smooth side down. Spread half of the sushi rice over it, press lightly and carefully flip so that the rice faces the wrapped side.

6. 6.

   Spread half of the mayonnaise on the lower third of the nori sheet, then lay half of the prepared ingredients and some chives, and roll using the mat. Form a second roll with the remaining ingredients.

7. 7.

   Cut the leftover chives lengthwise into very thin strips, then cut those crosswise into short chive splinters.

8. 8.

   Slice each sushi roll into 6 equal pieces and gently roll each piece in chive splinters.