Spicy Salmon Maki

I can't claim this to be authentic, but it sure was tasty and packed just enough heat for my preference. If you are concerned with raw fish, try using cold smoked salmon. I had enough for 5 rolls, your results may vary.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 506 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons white sugar
• 1 ½ cups water
• ¼ cup rice wine vinegar
• 2 teaspoons toasted sesame seeds
• 2 tablespoons hoisin sauce
• 1 medium avocado, thinly sliced
• 2 teaspoons black sesame seeds
• 1 tablespoon pickled ginger, or to taste
• 1 cup glutinous white rice (sushi rice)
• 1 (1 ounce) package nori (dry seaweed)
• 1 (8 ounce) farmed Atlantic salmon
• 3 stalks green onions, halved lengthwise
• ¼ cup sriracha mayonnaise (Kikkoman)
• ½ teaspoon wasabi paste, or to taste

Recipe Instructions

Step 1

Rinse rice in a strainer under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and cook for 20 minutes. Remove from heat.

Step 2

Meanwhile, combine rice wine vinegar, sugar, and salt in a small saucepan. Cook over medium heat until sugar dissolves. Remove and allow to cool. Stir vinegar mixture into the cooked rice - rice will dry as it cools. Allow rice to cool completely, about 30 minutes.

Step 3

Place a sheet of nori onto a sushi mat. Place about 1/2 cup rice on top and, using a rice paddle, spread rice onto the nori sheet.

Step 4

Flip nori over so rice is facing down. Arrange 3 to 4 avocado slices, about 2 ounces salmon, 1 strip green onion, and 2 teaspoons Sriracha mayonnaise down the middle of the nori sheet.

Step 5

Carefully, but tightly, roll nori up by closing in on the ingredients to form a roll. Drizzle each roll with hoisin sauce and more Sriracha mayonnaise and sprinkle with both types of sesame seeds.

Step 6

Slice each sushi roll into 8 pieces. Serve with a dollop of wasabi and pickled ginger on the side.