Salmon Recipe

Rinse and cook rice

Place the short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling with your hand, until the rinse water runs almost clear (about 3–5 minutes). Drain 10–15 minutes. Combine the rinsed rice and 2.2 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, 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 wide shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting and fanning motions to cool and give a glossy texture. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Prepare salmon

Trim the salmon of any remaining skin or membranes and pat dry. Using a sharp knife, cut salmon into small 1/4–1/2-inch cubes suitable for hand roll filling (or thin slices if you prefer sashimi-style).

Season salmon

In a small bowl combine soy sauce, sesame oil, mirin, lime juice, Japanese mayonnaise, sliced scallions, 1.5 tbs toasted sesame seeds, salt and pepper. Add the cubed salmon and gently toss until evenly coated. Taste and adjust seasoning. Keep chilled in the refrigerator until ready to assemble, but remove 10 minutes beforehand so it is not too cold to the touch.

Prepare nori

Cut each full nori sheet in half crosswise to create 12 rectangles (one half-sheet per hand roll). Place a seaweed half shiny-side down on a clean, slightly damp surface or sushi rolling mat if preferred.

Portion rice

Wet your fingers with water (and a little rice vinegar to prevent sticking) and take about 3 tablespoons of seasoned sushi rice. Spread the rice in a thin layer over the lower-left corner of the nori half, leaving the top-right corner free to seal the cone. Rice should cover roughly a third of the nori; do not overfill.

Add fillings

Place 1½–2 tablespoons of the prepared salmon mixture on top of the rice. Add a few julienned cucumber strips (about 1 tablespoon), 2–3 thin avocado slices and a small amount (about 1 teaspoon) of pickled ginger if using. Add a small dab of wasabi to the rice edge if you like heat.

Roll into cone

Lift the nori corner nearest you and fold diagonally to form a cone around the filling, tucking and rolling gently so the seam is on one side. Seal the exposed inner edge of the nori with a little water to help it stick. Repeat to make 12 hand rolls.

Arrange the hand rolls upright in a bowl or on a serving platter so they keep their cone shape. Sprinkle each roll with a pinch of extra toasted sesame seeds (about 1 tsp total across rolls). Serve immediately with soy sauce, extra pickled ginger and wasabi on the side.

Notes on timing and storage: Hand rolls are best eaten immediately — the nori will become soft if made more than 15–20 minutes ahead. If you must prepare fillings ahead, keep rice and salmon chilled separately and assemble within 1 hour of serving.