Alaskan Recipe

Rinse and cook rice

Rinse 1 cup short-grain sushi rice under cold water until the runoff runs clear. Drain. Combine rinsed rice and 1.1 cups water in a small pot or rice cooker. If using a pot, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, gently heat 2 tablespoons rice vinegar with 1 teaspoon sugar and 1 teaspoon fine sea salt just until dissolved (do not boil). Transfer cooked rice to a shallow bowl or wooden hangiri if available. Pour the vinegar mixture over the rice and fold carefully with a paddle or spatula to combine and cool slightly. Fan the rice as you fold to give a glossy finish. Rice should be slightly warm to room temperature before using (~10 minutes).

Prep produce

Peel and pit the avocado, then slice into long, even strips about 1/4 inch thick. Halve the cucumber lengthwise, scoop out seeds if watery, and cut into long thin batons (~1/4 inch). Pat dry on paper towel. Trim any silver skin from the salmon and, using a very sharp knife, slice the salmon into long strips approximately the same length as the nori sheet and 1/4 inch thick. Keep salmon chilled until assembly.

Prepare a bamboo sushi mat (optional) by covering it with plastic wrap to prevent sticking. Place 1 sheet of nori shiny side down on the mat. Wet your hands lightly with water or oil to prevent rice sticking. Take about 3/4 cup of seasoned sushi rice (adjust to preference) and evenly spread it across the nori, leaving a 1/2-inch strip at the top edge of the nori free of rice to seal the roll.

Across the center of the rice, lay a row of cucumber batons and 3–4 salmon strips. Add 3–4 avocado slices on top of the salmon. If you like a creamy touch, mix 2 tablespoons mayonnaise with 1 teaspoon lemon juice and spread a thin line (about 1/2 tablespoon) alongside the fillings before rolling.

Using the mat (or your hands if not using a mat), lift the bottom edge of the nori and roll firmly but gently away from you, tucking the filling in and creating a tight cylinder. Press along the seam to seal. Let the roll rest seam-side down for a minute.

Repeat to make a total of 4 rolls. If desired, brush the top of each roll lightly with 2 tablespoons eel sauce and sprinkle with toasted sesame seeds and thinly sliced scallions for garnish. Alternatively, slice the roll in half and top with the salmon slices and avocado for an 'uramaki' style—adjust slicing and topping accordingly.

With a very sharp knife dipped in water (wipe dry between cuts), slice each roll into 6–8 pieces depending on preferred size. Clean the knife between cuts to maintain clean edges.

Arrange pieces on a platter and garnish with pickled ginger, a small dish of soy sauce, and optional wasabi. Serve immediately.