I can’t claim this to be authentic, but it sure was tasty and packed just enough heat for my preference. If you are concerned with raw fish, try using cold smoked salmon. I had enough for 5 rolls, your results may vary.
- 1 cup glutinous white rice (sushi rice)
- 1 ½ cups water
- ¼ cup rice wine vinegar
- 2 tablespoons white sugar
- ½ teaspoon salt
- 1 (1 ounce) package nori (dry seaweed)
- 1 medium avocado, thinly sliced
- 1 (8 ounce) farmed Atlantic salmon
- 3 stalks green onions, halved lengthwise
- ¼ cup sriracha mayonnaise (Kikkoman)
- 2 tablespoons hoisin sauce
- 2 teaspoons black sesame seeds
- 2 teaspoons toasted sesame seeds
- ½ teaspoon wasabi paste, or to taste
- 1 tablespoon pickled ginger, or to taste
- 1 Rinse rice in a strainer under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and cook for 20 minutes. Remove from heat.
- 2 Meanwhile, combine rice wine vinegar, sugar, and salt in a small saucepan. Cook over medium heat until sugar dissolves. Remove and allow to cool. Stir vinegar mixture into the cooked rice - rice will dry as it cools. Allow rice to cool completely, about 30 minutes.
- 3 Place a sheet of nori onto a sushi mat. Place about 1/2 cup rice on top and, using a rice paddle, spread rice onto the nori sheet.
- 4 Flip nori over so rice is facing down. Arrange 3 to 4 avocado slices, about 2 ounces salmon, 1 strip green onion, and 2 teaspoons Sriracha mayonnaise down the middle of the nori sheet.
- 5 Carefully, but tightly, roll nori up by closing in on the ingredients to form a roll. Drizzle each roll with hoisin sauce and more Sriracha mayonnaise and sprinkle with both types of sesame seeds.
- 6 Slice each sushi roll into 8 pieces. Serve with a dollop of wasabi and pickled ginger on the side.
- Calories 506.3
- Carbohydrate 56.1 g
- Cholesterol 38.4 mg
- Fat 24.5 g
- Fiber 5.6 g
- Protein 16.8 g
- Saturated Fat 4.1 g
- Sodium 630.9 mg
- Sugar 9.6 g
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