Makes 8 pieces
Cover a sushi mat with a plastic wrap. Place nori on plastic, shiny side down, and with wet fingers, spread sushi rice over nori, leaving uncovered a ¾inch (2cm) strip of nori on side farthest from you. Holding the surface of rice with one hand, turn over rice and nori so that rice is on plastic and nori is on top. Return to mat. Using your index finger, smear wasabi and cream cheese over nori. Arrange 2 salmon slices and 2 asparagus spears in centre, allowing asparagus to poke out of nori at both ends.
With your hands held over base of mat and pressing in on ingredients with your fingers as you go, roll mat over ingredients, leaving ¾inch (2cm) of nori visible at end farthest away from you.
Press gently to mold roll together. Lift up mat, roll back a little, then roll forward to join nori edges. Use gentle pressure to firm and mold completed roll into a square shape.
Unroll mat, remove plastic, and transfer roll to a cutting board. Wipe a sharp knife with a damp cloth, cut roll in half, then cut each half into 4 pieces, wiping knife after each cut. Coat rolls in dill. Place rolls on plates and serve with soy sauce.
Recipe from The Complete Book of Sushi, By Hideo Dekura, Brigid Treloar and Ryuichi Yoshii, Published by Apple Press. Click here to buy the book.
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