Temaki Sushi with Asparagus

Ingredients

• 12 stalks green Thai asparagus
• 4 oyster mushrooms
• 2 tbsp oil
• Salt
• 1 very young spring onion
• 100 g fresh salmon
• 1 cucumber (about 6 cm)
• 0.25 avocado
• lemon juice (for brushing)
• 300 g ready sushi rice
• vinegar water (for hands)
• 4 roasted nori sheets
• wasabi (for spreading)
• 2 tsp trout caviar
• wasabi (for serving)
• soy sauce (for serving)

Instructions

1. 1.

   Clean and wash the asparagus. Clean the mushrooms and cut into 2-3 cm wide strips. Sauté asparagus and mushrooms in hot oil for about 2 minutes, then salt and let cool. Trim, wash, and cut the spring onion into 6 cm long, 2-3 mm thin strips. Cut the salmon into 8 strips. Wash the cucumber, halve it, remove seeds, and slice into strips.

2. 2.

   Peel the avocado, remove the pit, and cut the flesh into very thin strips (about 6 cm long). Brush immediately with lemon juice to prevent browning. Divide the sushi rice into 8 portions and shape each portion into a long oval with wet hands in vinegar water. Cut the nori sheets lengthwise in half.

3. 3.

   Take one sheet with the smooth side down in the left hand. Place a rice oval on the upper half and spread a little wasabi. Lay two salmon strips and several avocado and cucumber strips on top, then roll it up like a bag.

4. 4.

   Make 4 temaki with salmon, avocado, and cucumber this way and garnish with some caviar. Process the remaining nori sheets similarly, filling each with some asparagus stalks and mushroom strips. Serve the temaki with soy sauce and wasabi.