Method

• 1.
  For the ponzu sauce, place all ingredients in a saucepan over medium-high heat and bring to the boil, then turn off the heat and cool. When cool, transfer to a serving bowl. set aside
• 2.
  Rinse rice under cold running water until the water runs clear. Place in a saucepan with 350ml cold water and bring to the boil over medium-high heat, then reduce heat to low and simmer for 10 minutes. Remove pan from heat, cover and stand for 10 minutes. season with 1 tsp salt and spread on a lined baking tray, sprinkle with the sushi seasoning and cool completely.
• 3.
  Cut asparagus into 10cm lengths and set aside. In a bowl, combine crab meat, mayonnaise and seasoning. set aside.
• 4.
  Divide the rice into 6 portions. Place a sheet of nori, shiny-side down, on a sushi mat and spread 1 portion of rice over the nori, leaving a 2cm border on the edge furthest from you. spread a small amount of wasabi on the rice, add an asparagus spear and one-sixth of the crab mixture, then roll up, lifting the mat as you go. sprinkle the exposed nori edge with water and press to seal.
• 5.
  Repeat to make 6 rolls and chill until ready to serve. slice the sushi into rounds and serve with the ponzu sauce.