Elephant Asparagus Nigiri

Ingredients
4 asparagus spears
20 ml balsamic glaze
1 nori sheet
10 g wasabi paste  
60 g sushi rice, cooked
10 ml mirin (sweetened sake or rice wine)
5 g rock sugar
10 ml sake
5 ml mizkan vinegar

Method
Boil asparagus and coat it with the balsamic glaze.
Shape the well seasoned sushi rice into an oval.
Place the glazed asparagus over the shaped rice and tie with the nori sheet.
Add a small dab of wasabi paste on each nigiri and serve.