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The word sushi simply means that a dish features seasoned rice, which can be served with a variety of accompaniments, including raw seafood.
This type of sushi is called chirashi-sushi (chirashi means "scattered"), and the rice is mixed with asparagus, thin strips of carrot, and cooked shrimp.
Springtime Sushi A Brookshire's Best Recipe Serves 6
Ingredients: 1 cup Dashi(fish broth) or chicken broth 1 egg
6 butter lettuce leaves 12 cooked large shrimp, peeled
Directions: Combine 1 cup Dashi, sugar and 3 teaspoons mirin in medium saucepan. Cook sliced vegetables until crisp-tender, about 2 minutes. Using slotted spoon, transfer veggies to a bowl. Cool mixture completely.
Whisk egg, salt and 1 teaspoon mirin in small bowl to blend. Spray 9-inch-diameter nonstick skillet with nonstick spray. Heat skillet over medium-low heat. Pour egg mixture into skillet, swirling skillet to coat bottom evenly. Cook until bottom of egg mixture is set but not brown, about 45 seconds. Turn egg pancake over. Cook until egg pancake is set on bottom, about 20 seconds. Transfer to paper towel. Cool completely.
Roll up egg pancake, then cut crosswise into very thin strips. Toss with fingers to fluff egg strips. Cook asparagus lightly until crisp-tender, about 3 minutes. Drain and cool. Toss Sushi Rice, veggie mixture and asparagus in large bowl. Line 6 bowls with lettuce leaves. Spoon rice mixture into leaves, mounding slightly. Garnish rice with egg strips, shrimp and serve.
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Springtime: it's all about fresh, light, healthy food. You can't get much fresher and lighter than sushi, can you? If you're no fan of raw fish, take heart. Sushi doesn't have to be fixed that way. 
