Mix mayonnaise and togarashi.
Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your
fingers in water. Spread a thin layer of sushi rice over the seaweed, do not
cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll.
Lay salmon, asparagus across rice. Position them about 1 inch away from the
bottom edge of the seaweed.
Spread some of the hot mayonnaise mixture on top of salmon and asparagus.
To roll; slowly fold the end of the mat closest to you over the filling and
tuck it in.
Use medium pressure to create compact tube. Remove the mat from around the roll,
press in the loose ends and place it on a cutting board, seam side down.
Using a wet, sharp knife, slice the roll in half then in 6 equal pieces.
Serve with wasabi, soy sauce and pickled ginger.
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