Ingredients:

50 g
50 g
2 stalks

Condiments:
20 g
20 g
350 g
70 ml
2 pc

Japanese cucumber
Takuang (preserved radish)
asparagus

Wasabe Ko (Japanese green mustard)
Sushi Gari (perserved sliced vinegar ginger)
Nishiki Rice (Japanese rice)
Mitsukan vinegar (Japanese vinegar)
Yaki Nori (dried seaweed sheet)

Method:

1. Put a piece of dried seaweed sheet on a bamboo mat.

2. Then, take about 120 g of sushi rice, place on dried seaweed with all the other ingredients.

3. Roll and cut the roll into six pieces each. Serve.