King Salmon Recipe

Prepare sushi rice

If rice is not yet cooked, rinse 1 cup short-grain rice until water runs clear, cook per package to yield about 1.5 cups cooked. While still warm, gently fold in rice vinegar (1.5 tbs), sugar (1 tsp), and salt (1/2 tsp). Spread on a tray to cool to near room temperature.

Prepare salmon

Trim any connective tissue from the salmon. Slice about 200–250 g (0.45 kg total used for multiple cones; use ~80–100 g per 2 cones) into small dice for spicy mix and a few thin sashimi slices for lining the cones or garnish. Keep chilled.

Prepare avocado

Halve, pit and scoop the avocado. Slice one half into thin slices for lining the cone and dice the other half into medium dice. Toss the diced avocado lightly with 1/2 tsp sesame oil and a pinch of salt to prevent browning.

Assemble filling

In a bowl combine the diced salmon (reserve sashimi slices for topping) with 2 tbs light soy sauce and 1 tsp sesame oil. Fold in the diced avocado and 1 cup of the seasoned sushi rice (adjust so filling is moist but not watery). Taste and adjust seasoning with a little more soy if needed.

Make spicy sauce by whisking together 3 tbs Japanese mayo, 1.5 tbs Sriracha, 1/2 tsp gochujang (if using) and 1/2 tbs lime juice until smooth. Stir in 1 tbs toasted sesame seeds. Reserve about 1 tbs of sauce for drizzling and fold the rest gently into the salmon–avocado–rice mixture to create a creamy, spicy filling. Taste and adjust heat level to preference.

Form nori cones

Cut each nori sheet into halves (if you want 4 smaller cones) or thirds for smaller servings. Using one piece at a time, form a cone shape by rolling one corner toward the center and sealing the seam with a few grains of damp rice (or a drop of water). Press gently so cone holds shape. If you have cone molds, press nori into mold to set.

Line cones and fill

Optionally lay thin sashimi slices of salmon or avocado slices along the inside edge of the nori cone for appearance. Spoon the spicy salmon–avocado–rice filling into each cone, pressing lightly so filling stays compact.

Finish & garnish

Drizzle reserved spicy mayo over each filled cone. Sprinkle white and black toasted sesame seeds and a pinch (about 1/2 tsp total) of additional black sesame for contrast. Top with microgreens or sliced scallions and serve with pickled ginger and wasabi on the side.

Serve immediately so nori remains crisp. If preparing ahead, assemble no more than 15 minutes before serving to avoid soggy nori.