This original recipe is from Nobu and you can find it in, Nobu, the cookbook
.
The recipe below has minor tweaks.
Ingredients
12 green asparagus spears, about 6 inches long
olive oil for grilling
coarse sea salt
freshly ground black pepper
2 TBs of salmon roe
Preparation
1. Preheat grill to med-high. Brush the asparagus with olive oil and grill til el dente. Cut the spears in half.
2. Arrage the asparagus in 2 or 3 layers. Spoon the egg sauce around the asparagus. Sprinkle with coarse sea salt. Spoon the salmon roe on top
NOTES
The original recipe called for frying the asparagus. I wanted to try grilling because I thought the contrast in flavors would be interesting. I also used a pink Australian sea salt. The color added to the presentation and the flavor had a great sea/mineral quality to it.
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This past Friday, it was time for a quick and easy dinner. This dish is inspired by a Korean style salad that a couple of my sushi chefs make. Yes, I said Korean. There are many variations to this salad. This one being more Japanese but this is a great, quick salad with great flavors that is perfect for a weeknight dinner.
Ingredients
1.5 cups of Japanese seaweed salad - store bought,
2 cups of sushi rice
4 TBs of salmon roe - or more 
2 TBs of toasted sesame seeds
Kizami Nori - cut, dried nori. Amount used based on preference.
Baby radish sprouts for garnish
Preparation
Scoop 1.5 cups of rice in a bowl. Sprinkle 1 TBs of sesame seed per bowl over the rice and add the nori. I generally use 2-3 good size pinches of it.
Place half of the seaweed salad in each bowl and spoon 2TBs of salmon roe into each bowl. Garnish with with baby radish sprouts.
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