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Make your sushi rice.
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(I recommend you buy a rice cooker, as it takes all of the guesswork and stress out of cooking rice.)
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Firstly, wash the rice thoroughly and leave it to soak for half an hour.
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Then, drain and add your sushi rice to the same quantity of water in your rice cooker.
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Add the sake and konbu if using, then switch on and leave to cook.
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Once it has finished, leave it to rest for 15 minutes.
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Turn the rice out into a damp, flat container (like a pyrex oven dish) and add the sushi rice vinegar.
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Using a damp wooden spoon, turn the rice gently to coat it in the seasoning.
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At the same time, fan the rice to cool it and help it to absorb the dressing.
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Continue until no visible steam rises from the rice, and place it under a damp kitchen towel.
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Make thin Japanese omelettes by combining the eggs, egg yolk, salt and sugar in a bowl.
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Add the cornflour dissolved in 4 teaspoons water.
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Add enough oil to coat the base of a frying pan, and heat.
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Thinly cover the pan with the egg, and heat until almost set.
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Then, turn the omelette over to finish it off.
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Do not allow it to colour.
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Continue until all the egg has been cooked, then roll the omelettes up and shred them finely.
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Fry the bacon until very crispy.
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Snip into small pieces.
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Steam the asparagus, and when cooked, remove the tips and slice the stems into small coins.
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Divide the rice into four bowls, and top with the bacon, asparagus and omelette.
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There you go, a summery fry-up.
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Well, sort of.
