Directions (continued)

• With a wooden paddle or spoon, stir rice with a slicing motion to
• cool slightly. Cover with a damp cloth to keep moist. (Rice mixture
• may be made up to 6 hours ahead and stored at room temperature,
• covered with a damp towel. Do not refrigerate.)
• Place asparagus in a steamer basket; place in a large saucepan over 1
• in. of water. Bring to a boil; cover and steam for 3-5 minutes or
• until crisp-tender.
• Place sushi mat on a work surface so mat rolls away from you; line
• with plastic wrap. Place 2/3 cup rice on plastic; with moistened
• fingers, press rice into an 8-in. square. Top with one nori sheet.
• Arrange a small amount of vegetables and avocado about 1-1/2 in. from
• bottom edge of nori sheet. Lifting bottom edge of the bamboo mat,
• roll up the rice mixture jelly-roll style, being sure to lift
• plastic from rice. Roll bamboo mat over sushi roll, pressing firmly,
• to make a more compact roll. When the roll is complete, tighten the
• roll to make more compact. Remove mat; cover roll and set aside.
• Repeat with remaining ingredients to make seven rolls.
• Cut each into six pieces. Serve with soy sauce and wasabi. Yield: 42
• rolls.