Soy Wrapped Salmon Sashimi Rolls

Sauce 6 ounces of asparagus in a skillet on medium-high on the stove until tender and golden-brown. Let cool then cut into 1/2 inch pieces.

Dice salmon sashimi into 1/2 inch cubes.

Dice green onion and sushi ginger.

Start assembling each roll by placing the following down the center of one piece of soy paper. Leave at least 1/2 inch of soy paper on all sides.

 - 2 asparagus spears (20g)

 - 1/2 tb shredded carrots (8g)

 - 1 tb avocado

 - 1 tb green onion (chopped)

 - 1 tb all-natural sushi ginger (chopped)

 - 1 ounce sashimi grade salmon (cubed)

 - 0.5 ounces wild caught crab meat

Fold each hand roll like you would a burrito. In other words, fold bottom side up then fold the left side over the top of roll's filling. Continue to roll from left to right until the entire piece of soy paper is wrapped around the filling. 

Prepare the miso dipping sauce by adding miso paste, chopped garlic, PB2, rice vinegar and water in a small bowl. Using a mini beater or small fork, blend until smooth. Add additional PB2 powder for a thicker sauce or more water for a milder sauce.

Serve!