- Place half sheet Nori shiny side down on cutting board and evenly spread out sushi rice, fully covering seaweed.
- Flip riced Nori over and place on a Sushi mat.
- On the center of the Nori lengthwise, place salmon, 3 avocado wedges, and asparagus spear.
- Roll using the mat to shape and form, cut into 8 pieces.
- Plate pieces and top with crispy Pork Belly, drizzle with Sriracha and Chimichurri Aioli
- Serve with ginger, Wasabi and a pair of chopsticks.
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