Asparagus Salmon Battleships

Basically, this is sushi using smoked salmon and asparagus. Nothing raw.

• Ready In: 35 mins
• Serves: 6

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.