Ingredients:

  • 8 oz (225g) sushi-grade salmon, finely diced
  • 2 tbsp (30ml) Japanese mayonnaise
  • 1 tbsp (15ml) Sriracha
  • 1 tsp (5ml) fresh lime juice
  • 1/2 tsp (3g) soy sauce
  • 4 sheets (100g) nori seaweed
  • 3 cups (450g) cooked sushi rice, seasoned with rice vinegar and sugar
  • 1 large (150g) ripe avocado, sliced into thin strips
  • 1 medium (60g) cucumber, julienned
  • 2 stalks (10g) scallions, thinly sliced
  • 1 tsp (5g) toasted sesame seeds

Instructions:

  1. In a small bowl, combine the 8 oz (225g) diced salmon, 2 tbsp (30ml) Japanese mayonnaise, 1 tbsp (15ml) Sriracha, 1 tsp (5ml) lime juice, and 1/2 tsp (3g) soy sauce; stir until the salmon is evenly coated.
  2. Place a sheet of nori on a plastic-wrapped bamboo mat, rough side up.
  3. Using moist fingers, spread a thin, even layer of the cooked sushi rice over the nori, leaving a 1-inch (2.5cm) border of bare seaweed at the top edge.
  4. About 2 inches (5cm) from the bottom edge, lay down a strip of the spicy salmon mixture.
  5. Arrange 4 thin slices of avocado and a pinch of julienned cucumber and sliced scallions directly on top of the salmon mixture.
  6. Using the bamboo mat, lift the bottom edge of the nori and fold it over the filling, pressing firmly to compress the ingredients.
  7. Continue rolling forward with a gentle squeezing motion until you reach the bare nori strip, then dab a tiny bit of water on the edge to seal the roll shut.
  8. Wipe a non-serrated sharp knife with a damp cloth; slice the roll in half, then slice each half into thirds to create 6 uniform pieces.
  9. Garnish the pieces with 1 tsp (5g) toasted sesame seeds.