Step 1

Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instruction. You can also cook it in a regular saucepan on the stovetop (see recipe notes*).

Step 2

Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).

Step 3

Cut the salmon into 1/2-inch thick strips.

Step 4

In a small bowl, mix together sriracha sauce and mayo to make spicy mayo.

Step 5

Mix salmon strips with spicy mayo in a medium bowl.

Step 6

Lay out the bamboo mat with an optional piece of plastic wrap on top (this will make clean up easier).

Step 7

Fold the nori sheets in half and split them by hands or using a pair of scissors.

Step 8

Then place half of the nori sheet on top of the bamboo.

Step 9

Take about 3/4 cup of cooked rice and evenly spread over nori. (You can dip your hands in Tezu vinegar water** to prevent sticking.) Then sprinkle with white sesame*** evenly on top.

Step 10

Flip the rice covered nori sheet so that rice is facing down.

Step 11

Place salmon strips over the bottom third of the sheet.

Step 12

Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.

Step 13

Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.

Step 14

Once the roll is complete, move the roll to the cutting board and use a sharp knife to cut it into two halves. Cut off the edges on each side, and then cut each half into 4 pieces to make 8 pieces from each roll.

Step 15

Add small amount of spicy mayo on top of each sushi and garnish with chopped green onions.