Shrimp And Asparagus Roll

1 sheet nori

1 cup Perfect Sushi Rice (page 22)

4 steamed shrimp, halved (see steaming chart on page 14)

2 asparagus spears, steamed for 4 minutes

1 to 2 tablespoons toasted sesame seeds

Bowl of cold water (to help in rolling sushi)

Pickled ginger, wasabi and soy sauce, for serving

Nutritional information per roll:

Calories 270 (14% from fat) • carb. 47g • pro. 13g

fat 4g • sat. fat 1g • chol. 43mg • sod. 165mg

calc. 27mg • fiber 3g

1. Cover the sushi mat with plastic wrap (to prevent sticking). Lay the nori on top of the covered mat. Wet hands with cold water and press sushi rice on top of the nori, leaving a 1-inch space on the bottom of the nori, closest to you. Place the shrimp and asparagus spears in a thin horizontal line across the middle of the rice. Wet hands again with the water and, with the help of the sushi mat, roll the rice toward you in a jelly-roll fashion. Be sure to roll tightly, but without too much pressure, to ensure an even sushi roll.

2. Unwrap the sushi mat. Place the toasted sesame seeds on a clean plate. Roll the sushi roll in the toasted sesame seeds to cover.  Using a clean and sharp knife, cut into 8 pieces.

3. Serve with pickled ginger, wasabi and soy sauce.