Grilled Salmon Roll Recipe

Cook the Rice

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes.

Season the Rice

In a small bowl, combine rice vinegar, sugar, and salt. Heat until the sugar dissolves. Once the rice has rested, fold the seasoning into the rice gently and let it cool to room temperature.

Prepare the Fillings

Slice the avocado and cucumber into thin strips. If using imitation crab, break it into smaller pieces.

Roll the Sushi

Place a bamboo sushi mat on a clean surface. Lay a sheet of nori (seaweed) on the mat and spread an even layer of sushi rice over the nori, leaving a small border at the top. Place crab meat, avocado, and cucumber in the center and roll tightly, using the mat to help. Seal the edge with a little water.

Grill the Salmon

Preheat the grill or a grill pan over medium-high heat. Season the salmon fillet with salt and pepper (and optional Sriracha). Grill for about 3-4 minutes on each side, or until cooked through. Remove from heat and let cool slightly before slicing.

Assemble and Serve

Slice the rolled sushi into 8 pieces. Top each piece with a slice of the grilled salmon. Drizzle with soy sauce and sprinkle with sesame seeds before serving.