Futomaki sushi with shrimp

Method

• Mix sugar, salt, and rice vinegar in a small saucepan, and gently bring to a boil while stirring. When the sugar and salt have dissolved, the rice marinade is ready.
• Let the marinade cool before use.
• Cook the rice according to the method described in the sushi rice recipe, or follow the instructions on the package.
• Transfer the rice to a container, add a little of the marinade, and gently fold it in. The rice must not become too moist, so add the marinade gradually as needed.
• Allow the rice to cool to room temperature.
• Peel the shrimp.
• Mix the crab meat with mayonnaise and chili sauce.
• Blanch the asparagus.
• Thinly slice iceberg lettuce and spring onion.
• Mix water with a little rice vinegar, and lightly moisten your hands to prevent the rice from sticking.
• Place a nori sheet with the rough side up on a bamboo mat, and spread a layer of rice over the sheet. Avoid placing rice along the top edge of the nori, about 3 cm.
• Distribute the shrimp, crab mayonnaise, asparagus, iceberg lettuce, and spring onion along the bottom edge.
• Roll the maki almost completely using the bamboo mat. Moisten the top edge with a little water and finish rolling completely.
• Cut the roll into 12-16 pieces.
• Place the sushi pieces on a plate and serve with salmon roe on top.