Spicy Salmon Roll with Avocado

Step 1

Prepare a batch of sushi rice and let it cool to body temperature (or room temperature if you prefer) while you prepare the fillings.

Step 2

With a very sharp knife, cut the salmon into 1/4-inch-thick strips.

Step 3

Halve and pit the avocados. Slice the flesh lengthwise into strips and scoop it from the skin with a large spoon.

Step 4

Cut cucumber in half lengthwise and scoop out the watery center from each half with a small spoon. Then cut each half in half crosswise, and cut each quarter into 4 sticks.

Step 5

Lay a bamboo sushi mat on a cutting board with one of the short sides facing you. Cover the surface of the mat with plastic wrap.

Step 6

Place a piece of nori on the mat, with the shiny side down and one of the short sides toward you.

Step 7

Wet your hands (a bowl of warm water with a splash of rice vinegar helps here) and pick up about 1/2 cup of rice.

Step 8

Using your hands, spread the rice fairly evenly over the surface of the nori, leaving the half-inch strip farthest from you riceless. You don’t need to spread the rice perfectly to end up with good-looking sushi.

Step 9

Near the end closest to you, lay a strip of fish and some avocado and cucumber across the entire width of the rice.

Step 10

Spread on a generous bit of spicy mayo and sprinkle with roe, if using.

Step 11

Using your finger, wet the bare strip of nori to ensure it will seal the roll.

Step 12

Lift up the edge of the bamboo mat closest to you and tuck your thumbs underneath.

Step 13

Use the rest of your fingers to hold the fillings in place for a moment while you roll the mat once away from you to enclose the filling in the nori.

Step 14

Continue to roll the mat away from you, pressing gently and pulling slightly toward yourself at the bottom, to shape the roll.

Step 15

Remove the bamboo mat.

Step 16

Wipe the blade of your sharp knife with a wet paper towel or kitchen towel. Cut the roll in half crosswise, and then slice each half into three or four rounds.

Step 17

Sprinkle with roe, scallions, and/or sesame seeds, if using.

Step 18

Serve with soy sauce for dipping and wasabi and pickled ginger, if you like.