Serves: 8 rolls
For the sushi rice, place the rice and water in a medium saucepan over high heat. Bring the mixture to the boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a baking sheet lined with greaseproof paper. Allow the rice to cool completely before using.
In a medium bowl, mix together the chopped salmon, sesame oil, soy sauce, and mint leaves. Place a sheet of nori, shiny side down, on a work surface.
Place 4 tablespoons of the rice on the left side of the nori sheet. Using wet fingers, form the rice into a 7.5cm square, leaving a 1cm border. Place about 2 tablespoons of the salmon mixture, diagonally, in a 1cm wide strip, on the rice, with the top of the salmon mixture facing the top left corner.
Place a spear of asparagus on top of the salmon. Starting with the bottom left corner, roll the nori over the filling. Continue to roll, ice cream cone-fashion, working towards the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients.
Arrange on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.