Ingredients

2 sheets nori
1 cup Sushi Rice, recipe follows
2 small asparagus spears, blanched and shocked in an ice water bath
1 to 2 ounces crumbled goat cheese
4 slices thinly sliced prosciutto
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving

Directions

Place 1 sheet of nori lengthwise on a
bamboo mat, shiny-side down. Position the sheet about 1-inch from the side of the mat
closest to you. Wet your hands in cool water and take a handful of sushi rice. Place the
rice in the center of the nori and use your fingers to spread the rice evenly across it.

Next place the asparagus, goat cheese, and prosciutto horizontally across the roll. Use
the mat to roll up the sushi, pinching and squeezing the mat to shape it into a round
cigar shape. Slice into 1-inch thick rolls with a sharp knife. Turn rolls onto their sides
so the rice is facing upwards, and serve with pickled ginger, wasabi, and soy
sauce.

Ingredients

Sushi Rice:
3 cups water
1 teaspoon salt
1 cup short-grain sushi rice
1/4 cup rice wine vinegar

Directions

Place the water and salt in a
medium sized saucepan and cover it with a tight-fitting lid. Bring the water to a boil.
Add rice, return to a boil over medium heat, and then reduce heat to low and simmer. Once
the water has evaporated from the rice, remove the pan from the heat. Stir in the rice
vinegar and let cool before using.