Ingredients: (4 servings)

Dried nori (4 sheets)

Sushi rice (200 g)

Mirin (rice vinegar - 10 cl)

Sugar (20 g)

Sake (50 cl)

Huétor Tájar wild asparagus (8 units)

Fresh or smoked fish (100 g)



Wash and cook the rice in double the amount of water. Once cooked, spread it on a tray and air it to give it a shiny appearance. Make a mixture from the mirin, sugar, sake, and salt. Use this mixture to season the rice.

Using a sushi mat or piece of cling film, place the nori sheets over the rice, and then spread the asparagus and fish over that. Roll up the nori sheet and press. Let rest for a few minutes and then cut into slices. Serve with soy sauce, pickled ginger, and wasabi.

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