Poseidon Recipe

Rinse the short-grain rice under cold water until the water runs mostly clear (5–6 rinses) to remove excess starch. Drain and place rice in a rice cooker or medium saucepan with 2 1/4 cups water.

If using a rice cooker, follow the cooker instructions. If using a saucepan, bring to a gentle boil uncovered over medium-high heat, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice rests, combine rice vinegar, sugar, and sea salt in a small bowl and stir until dissolved.

Transfer hot rice to a large shallow bowl or wooden hangiri. Gently fold in the vinegar mixture with a wooden spatula or spoon in cutting motions to separate grains and coat evenly. Fan the rice while folding to cool to room temperature (about 10–15 minutes). Cover with a damp towel to keep moist.

Pat the 10 oz salmon fillet dry with paper towels. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Heat a heavy skillet (cast-iron or stainless) over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat.

Place salmon in the pan and sear without moving for 1.5–2 minutes to develop a golden crust. Flip and sear the other side 1–1.5 minutes for rare–medium-rare interior (adjust time if you prefer more done). Remove from pan and let rest 2 minutes. Slice into thin strips or small cubes for topping/assembly.

Finely dice 6 oz sushi-grade salmon. In a bowl, combine 3 tbsp mayonnaise, 1 tsp Sriracha, 1/2 tsp gochujang (if using), 1/4 tsp sesame oil, 1 tbsp thinly sliced scallion, 1 tsp toasted sesame seeds and 1/8 tsp kosher salt.

Add diced salmon and gently fold until evenly coated. Taste and adjust heat or salt as needed. Refrigerate briefly while finishing other components so flavors meld (5–10 minutes).

Slice the avocado in half, remove pit, peel, and slice into thin even slices. Toss immediately with a few drops of rice vinegar or a tiny pinch of salt if desired to slow browning.

Julienne the English cucumber into thin batons or slices. Pat dry to remove excess moisture so rolls do not become soggy.

Have 2 teaspoons tobikko ready at room temperature in a small bowl for garnish.

If making garlic mayo: mix 3 tbsp mayonnaise with 1 small garlic clove, finely grated or mashed (about 1/2 tsp), a pinch of salt, and a squeeze of lemon to taste. Stir until smooth. Alternatively use store-bought garlic mayo.

For spicy mayo: combine 3 tbsp mayonnaise with 1–1.5 tsp Sriracha (adjust to heat preference) and stir until homogenous. Transfer to squeeze bottles or small bowls for easy plating.

Option A — Open-Faced / Donburi-style

Spoon warm sushi rice into individual bowls, spreading into an even layer. Arrange seared salmon slices on one side and a portion of spicy salmon on another. Fan avocado slices and add cucumber batons. Drizzle garlic mayo and spicy mayo in zigzags over the toppings. Sprinkle tobikko and toasted sesame seeds; garnish with sliced scallion and pickled ginger. Serve with soy sauce on the side.

Option B — Maki / Roll

Place a sheet of nori shiny-side down on a bamboo mat. With wet hands, press an even layer of sushi rice (about 1/2 cup) over the nori leaving a 1-inch top margin. Arrange a line of spicy salmon, a few cucumber batons, and 3–4 avocado slices lengthwise about 1 inch from the bottom edge. Roll tightly using the mat. Slice into 6–8 pieces with a sharp wet knife. Top some pieces with a seared salmon slice, drizzle garlic mayo and spicy mayo, and finish with a small spoonful of tobikko and a sprinkle of sesame seeds.

Plate rolls or bowls immediately and serve with soy sauce and pickled ginger. Consume same day for best texture and safety.