Salmon Dream Roll Recipe

Rinse and cook rice

Rinse the short-grain rice under cold water until the water runs nearly clear (about 4–6 rinses). Drain. Combine rinsed rice and 1.65 cups water in a rice cooker or pot. Let soak 20–30 minutes if time allows. Cook according to your rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a large shallow wooden or plastic bowl (avoid metal). Gently fold the vinegar mixture into the rice with a rice paddle or spatula in a cutting/folding motion to cool and coat evenly. Fan the rice as you fold to give a glossy finish and cool to room temperature (about 10–15 minutes). Keep covered with a damp towel to prevent drying.

Prepare fillings

While rice cools, slice sashimi-grade salmon into long thin strips about 1/4-inch wide and 3–4 inches long. Peel and pit the avocado, slice into long thin strips. Trim cucumber, remove seeds if necessary, and julienne into thin batons. Mix the softened cream cheese with 2 tbs mayonnaise until smooth. If you want spicy mayo, combine the remaining 1 tbs mayonnaise with sriracha to taste (about 1 tsp) and set aside.

Assemble filling layer

Lay a sheet of plastic over your bamboo mat. Place the nori shiny-side down on the plastic. With wet hands, spread an even layer of sushi rice over the nori leaving a 1-inch strip at the far edge free of rice. Sprinkle the rice lightly with toasted sesame seeds. Flip the nori and rice so the rice is down on the plastic and the nori is facing up (this will produce an outer salmon wrap later). On the nori, spread a thin line of the cream cheese mixture about 1 inch from the near edge. Lay salmon strips, avocado slices and cucumber batons across the cream cheese in a line.

Form the roll

Carefully lift the near edge of the bamboo mat and begin to roll away from you, tucking the filling in and applying gentle, even pressure to form a tight cylinder. Roll until the seam seals; use a little water on the exposed nori edge to seal if needed. Press gently along the roll with the mat to firm it up.

Add smoked salmon outer wrap

Place 3–4 thin slices of smoked salmon on a sheet of plastic wrap, slightly overlapping to form a salmon sheet roughly the length of the roll. Put the roll on top of the smoked salmon sheet and use the plastic wrap to help wrap the smoked salmon tightly around the roll. Chill wrapped roll in the refrigerator for 10 minutes to set the shape (this helps clean cuts).

Slice and finish

Remove plastic wrap and transfer roll to a cutting board. Wet a very sharp knife with water and, if desired, a drop of white vinegar; slice the roll into 8 equal pieces using a single smooth motion per cut, wiping and wetting the knife between cuts to keep slices tidy. Arrange pieces on a platter. Dot with spicy mayo or plain mayo as desired, sprinkle with microgreens or sliced scallion, and additional sesame seeds. Serve with soy sauce, wasabi and pickled ginger.

Serve immediately after slicing for best texture. Leftover slices keep well covered in the refrigerator for up to 24 hours but are best fresh.