Kickin’ Salmon Roll Recipe

Prepare the sushi rice

If you don't already have cooked sushi rice: rinse 1 cup short-grain sushi rice until water runs clear, cook according to package (yields ~2 cups cooked). While warm, fold in a mixture of 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp salt. Fan and fold rice gently until glossy and slightly cooled to room temperature (about 10–15 minutes).

Slice salmon

Keep salmon very cold. Trim skin and any sinew. Using a sharp knife, cut into long thin strips roughly 1/3 inch wide and the length of the nori (about 8–10 strips per roll depending on width). Reserve on a chilled plate.

Prepare avocado and cucumber

Peel and slice the avocado into 8 long thin slices. Halve lengthwise, remove pit, and thinly fan. Peel the cucumber if desired, cut in half lengthwise and scrape seeds with a spoon. Slice into long thin matchsticks (about 4–6 sticks per roll).

Lay a bamboo sushi mat on plastic wrap. Place one nori sheet shiny-side down on the mat. With wet hands, spread about 1/2 cup of sushi rice evenly across the nori leaving a 1-inch strip at the top edge free of rice.

Arrange a row of salmon strips, 2 avocado slices, and 4 cucumber matchsticks horizontally across the rice about 1 inch from the bottom edge.

Using the mat, lift the edge closest to you and roll tightly over the fillings, pressing gently to seal. Roll until you reach the bare nori edge; wet that edge lightly and finish sealing. Repeat to make 4 rolls.

Make the spicy mayo: whisk together 1/2 cup mayonnaise, 2 tbs sriracha and 1/2 tsp sesame oil until smooth. Taste and adjust heat (add more sriracha for extra kick). Transfer to a squeeze bottle or piping bag for easy drizzling.

Pour soy sauce into a small dish for individual serving.

If using whole tempura crunch or tenkasu, break into small pieces so it will stick to the mayo drizzle. Toast 1 tsp sesame seeds in a dry skillet over medium for 1 minute until fragrant.

Using a sharp, wet knife, slice each roll into 6–8 equal pieces. Wipe the knife between cuts to keep slices clean.

Arrange the roll slices on a serving plate. Drizzle spicy sriracha mayo over each piece (about 1 tsp mayo per piece). Sprinkle tempura crunch generously over the tops so it adheres to the mayo. Scatter toasted sesame seeds and sliced green onions over the rolls. Serve with pickled ginger and wasabi on the side.

Taste one piece and adjust plating: add an extra dot of sriracha mayo or a light soy dip if desired. Serve immediately so tempura crunch stays crisp.