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*Can be found at specialty Asian markets
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Serving suggestion: wasabi, sweet picked ginger, soy sauce
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In a medium bowl, mix together the chopped salmon, sesame oil, soy sauce, and mint leaves.
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Place a sheet of nori, shiny side down, on a work surface.
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Place 1/4 cup of the rice on the left side of the nori sheet.
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Using wet fingers, form the rice into a 3-inch square, leaving a 1/2-inch border.
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Place about 2 tablespoons of the salmon mixture, diagonally, in a 1/2-inch wide strip, on the rice, with the top of the salmon mixture facing the top left corner.
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Place a spear of asparagus on top of the salmon.
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Starting with the bottom left corner, roll the nori over the filling.
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Continue to roll, ice cream cone-fashion, working towards the right corner of the nori.
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Seal the edge of the hand roll with water or a few grains of the cooked rice.
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Repeat with the remaining ingredients.
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Arrange on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
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*Can be found at specialty Asian markets
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Place the rice and water in a medium saucepan over high heat.
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Bring the mixture to a boil.
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Cover the pan and reduce the heat to low.
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Simmer for 25 minutes.
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Sprinkle the vinegar over the rice and mix with a fork.
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Transfer the cooked rice to a parchment paper-lined baking sheet.
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Allow the rice to cool completely before using.
