Baked Xo Salmon Roll Recipe

1. Rinse 1 cup sushi rice under cold running water until the water runs clear (about 3–4 minutes). Drain well.

2. Combine rinsed rice and 1.1 cups water in a small saucepan or rice cooker. If using stove, bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

3. While rice rests, warm 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small bowl until sugar dissolves. Transfer rice to a wide bowl, gently fold in the vinegar mixture with a rice paddle or wooden spoon until evenly seasoned and slightly cooled to room temperature. Cover with damp cloth to keep from drying.

4. Keep salmon chilled until ready. Finely dice 12 oz sushi-grade salmon and place in a chilled bowl.

5. Add 4 tbsp Japanese mayonnaise, 3 tbsp masago, 1 tsp Sriracha, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tbsp lime juice, and 2 tbsp thinly sliced scallions to the salmon.

6. Gently fold ingredients together until well combined but not mashed — mixture should remain slightly chunky. Taste and adjust: add more soy for salt, Sriracha for heat, or mayo for creaminess.

7. In a small bowl combine 3 tbsp XO sauce, 1 tsp soy sauce, 1 tsp honey, and 1/2 tsp sesame oil. Stir until uniform. Reserve 1 tbsp of this mixture for drizzling after baking.

8. If XO sauce is very chunky, pulse briefly in a small food processor to create a spreadable glaze consistency.

9. Place a sheet of nori shiny-side down on a bamboo rolling mat (cover mat with plastic wrap to prevent sticking). Wet hands with water mixed with a tiny splash of rice vinegar to prevent sticking.

10. Spread a thin, even layer of cooled sushi rice (about 3/4 cup) over the nori, leaving a 1-inch strip uncovered at the top edge.

11. Across the center of the rice place a line of cucumber (about 2 tbsp), 1/4 of the sliced avocado, and a thin strip (about 2 tbsp) of the salmon filling.

12. Using the mat, roll the nori tightly from the bottom edge away from you, pressing gently to form a compact roll. Seal the top edge with a little water.

13. Repeat with remaining nori, rice, and filling to make 4 rolls. Place assembled rolls seam-side down on a baking sheet lined with parchment.

14. Preheat broiler (or oven to 500°F / 260°C on top-heat). Spoon an even layer (about 2–3 tbsp) of the salmon filling across the top of each roll, covering the rice; then brush or spoon the XO glaze evenly over the salmon topping.

15. Place rolls under the broiler about 6–8 inches from heat and broil 3–5 minutes until the topping is bubbling and lightly charred. Watch carefully to avoid burning. Alternatively, bake at 450°F (230°C) for 6–8 minutes until browned.

16. Remove from oven and let rest 2 minutes. Drizzle reserved 1 tbsp XO mixture and 2 tbsp unagi sauce over the rolls, if using. Sprinkle toasted sesame seeds, remaining masago (if any), and thinly sliced jalapeño as desired.

17. Using a very sharp, wet knife (dip in water and wipe between cuts), slice each roll into 8 equal pieces. Clean the knife between cuts for neat slices.

18. Arrange pieces on a platter. Serve with soy sauce, pickled ginger, and wasabi on the side.