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.
Ingredients
- glutinous white rice (sushi rice): 1 cup
- ½ cups water: 1 piece
- rice wine vinegar: 0.25 cup
- white sugar: 2 Tbsp
- salt: 0.5 tsp
- nori (dry seaweed): 1 pack (1 ounce pack)
- medium avocado: 1 piece (sliced)
- farmed Atlantic salmon: 1 piece (8 ounce)
- stalks green onions: 3 piece (halved lengthwise)
- sriracha mayonnaise (Kikkoman): 0.25 cup
- hoisin sauce: 2 Tbsp
- black sesame seeds: 2 tsp
- sesame seeds: 2 tsp (toasted)
- wasabi paste: 0.5 tsp (to taste)
- pickled ginger: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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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.
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Slice each sushi roll into 8 pieces. Serve with a dollop of wasabi and pickled ginger on the side.
