Spicy Salmon Maki

01Method

1. 1

   Place the rice in a fine-mesh strainer and rinse under cold water, stirring until the water runs completely clear. Transfer to a saucepan with the measured water, bring to a boil over medium-high heat, then lower to a simmer, cover, and cook for 20 minutes. Take off the heat.

2. 2

   While the rice cooks, combine the rice wine vinegar, sugar, and salt in a small saucepan and warm over medium heat, stirring until the sugar fully dissolves. Remove from the heat and let cool. Fold the vinegar mixture into the hot rice, then spread the rice out and allow it to cool completely, about 30 minutes — it will firm up as it dries.

3. 3

   Lay a nori sheet on a bamboo sushi mat. Scoop roughly half a cup of cooled rice onto the nori and use a dampened paddle or spatula to spread it evenly across the surface.

4. 4

   Flip the nori sheet over so the rice faces the mat. Across the center of the nori, arrange several avocado slices, a portion of salmon, a strip of green onion, and a drizzle of sriracha mayonnaise.

5. 5

   Using the mat for leverage, roll the nori tightly around the filling, pressing as you go to form a firm, compact cylinder. Once each roll is assembled, drizzle the tops with hoisin sauce and additional sriracha mayonnaise, then scatter both types of sesame seeds over them.

6. 6

   Using a sharp, damp knife, cut each roll into 8 even pieces. Plate and serve alongside wasabi paste and pickled ginger.