- Cook the rice according to instructions on pack.
- Spread the rice on a clean tea towel to about 1cm thickness.
- Place the seaweed, Maille Cornichons and green asparagus evenly on the side closest to you.
- With the tea towel roll into tight cylinder roll.
- Sprinkle the rolls with the roasted sesame seeds and seaweed before cutting them into pieces.
- Use mustard as a dip.
Sushi rice is the best binder, you can practically flavour and fill with anything your heart desires.