Fish & Vegetable Sushi

Rinse the asparagus, cut off the lower ends, and cook in boiling, salted water for about 8 minutes. Drain and let cool. 

Cut the pickled beets and daikon into fine strips.

Cut the fish into thin strips.

Rinse the sorrel leaves and pat dry.

Wrap each sushi rolling mat with plastic wrap and place a nori sheet on top with the smooth side out. Spread half of the sushi rice on top of the nori sheet, press down gently and turn gently so that the rice is on the side.

On the bottom third of the nori sheet, spread half of the mayonnaise, then put half of the prepared ingredients and a few chive stalks on tpop. Roll using the rolling mat. Use the rest of the ingredients to form a second roll.

Cut the remaining chives stalks lengthwise into very thin strips, then cut these crosswise into chive shavings.