Preparation time: 40 minutes
Cooking time: 15 minutes
Rest time: 10 minutes
Servings: 36 pieces of sushi
Place the rice in a large bowl or saucepan and cover with cold water. Stir the rice using your hands. When the water becomes cloudy, drain and repeat the process three or four times, until the water stays almost clear.
Add the rice and 500 ml (2 cups) of water to a saucepan. Bring to a boil, then lower heat, cover and simmer for 10 minutes until all the liquid is absorbed. Remove from the heat and let stand for 10 minutes with the lid still on.
Spread the rice on a baking sheet lined with parchment paper.
In a bowl, mix the vinegar, sugar and salt until dissolved. Pour the mixture over the rice and allow to cool.
Heat the duck legs in the microwave for 1 minute. Remove any excess fat and the bones, then shred the meat.
In another bowl, mix the shredded meat with the cream cheese.
In a deep fryer or large saucepan, heat the canola oil to 180 °C (350 °F) on a cooking thermometer. If using a saucepan, keep a close eye during cooking to prevent the oil from overheating and igniting.
Meanwhile, cook the asparagus in a saucepan of boiling salted water, for 3 to 4 minutes. Drain, then run the asparagus under cold water. Drain again and dry the asparagus using paper towel.
In a bowl, whisk the tempura batter mix with 250 ml (1 cup) of ice-cold water.
Dip the asparagus in the tempura batter. Shake lightly to remove excess batter. Fry the asparagus for 1-2 minutes and drain on absorbent paper towel.
Place a sheet of nori on a damp sushi mat. Wet your fingers, then spread some of the sushi rice on the nori sheet, pressing down lightly. Over a third of the rice square and along the entire length of the nori sheet, add some of the duck mixture, confit onions and one asparagus tempura spear. Using the mat, fold the nori sheet back over the mixture, pressing and squeezing the roll lightly as you go. Set aside and keep cool. Repeat this step to make five other rolls.
Cut each roll into six pieces.
