2 strips salmon cut about 3-1/2 inches long and 3/8 inch square
2 pieces of steamed asparagus
About 1/2 cup sushi rice
1 sheet nori
1/2 tsp. tobiko
Proceed to make this roll as you would the basic tekka maki except using salmon. Cut and arrange the asparagus so that the tips of the spears protrude out the end of the roll before rolling it. Slice the roll into pieces and place on a platter with the spears of the asparagus sticking up. Garnish each piece with a dab of tobiko.