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.

Cook 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.

Season the Rice

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

Marinate 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.

Cook the Salmon Skin

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.

Roll the Sushi

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

bc roll

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!