BC Roll Recipe

Cook the Rice

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or a pot, and cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low and cover for 20 minutes.

Season the Rice

In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Once the rice is cooked, transfer it to a large bowl, and gently fold in the vinegar mixture. Let it cool to room temperature.

Marinate the Salmon Skin

In a bowl, mix soy sauce, honey, and sesame oil. Add the salmon skin and marinate for at least 15 minutes.

Cook the Salmon Skin

Preheat a grill or a pan over medium heat. Grill the marinated salmon skin for about 3-4 minutes on each side until crispy. Remove from heat and sprinkle with black sesame seeds.

Roll the Sushi

Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a small border at the top. Layer with BBQ salmon skin, cucumber, and avocado. Roll tightly using the mat. Repeat with remaining ingredients.

Cut and Serve

Using a sharp knife, cut the roll into 6-8 pieces. Serve with wasabi and pickled ginger on the side.