Steps

1. Sprinkle some salt (or soy sauce) and sake onto the salmon, wrap in foil, and bake in the oven at 200°C for 10 mins. Break the salmon up into pieces and pour soy sauce on the top.
2. Boil the asparagus in salted water then cut into halves.
3. Remove the spikes from the top halves of the asparagus and slice each half in half again, lengthways this time. These will be your ‘arms’. Finely chop the bottom halves.
4. Mix the sushi rice, the salmon, the chopped asparagus and the sesame seeds. Slice off the the tops of the tomatoes neatly; you will need these later. Scoop out the seeds, and stuff the tomatoes with the sushi rice mixture.
5. Cut slits into the sides of the tomatoes, and insert your asparagus ‘arms’. Replace the tops onto the tomatoes.