Ingredients
- 2 pieces nori (half sheets)
- 2 teaspoon japanese mayo
Preparation
Baking Directions:
Place half sheet shiny side down onto bamboo sushi mat.
With dampened fingers, spread a thin layer of sushi rice evenly over nori, handling lightly.
Turn the nori upside down with the rice facing downward onto the bamboo mat.
Spread a thin band of mayonnaise across the length of the nori in the middle.
Place a thin row of crabmeat, pineapple and asparagus over the mayonnaise.
Roll the sushi by grasping mat by front edge and rolling away from you firmly to enclose ingredients in center.
Roll again to close completely.
With your finger, brush a small layer of wasabi over the top of the roll.
Place carefully lying next to each other on diagonal, a red tuna strip, followed by spinach, then egg, then salmon, then snapper onto plastic wrap set onto a bamboo mat.
Repeat until the whole length of the mat is covered.
Place finished rice roll with the wasabi side facing down on top of the julienned strips and roll up tightly with the bamboo mat so that all the strips are atop the sushi roll.
When finished roll is done, cover the roll loosely with plastic wrap and cut through wrap and sushi roll with clean sharp knife into 5 to 6 pieces.
Remove plastic wrap.
