Step 1

Preheat oven to 450°F.

Step 2

Wash the bell peppers and cut them lengthwise into 3 pieces. Cut out the stems and remove the seeds and white parts.

Step 3

Line a baking sheet with aluminum foil. Place the peppers cut side down on the baking sheet and bake for 25-30 minutes, or until charred. The skin needs to be dark and wrinkled.

Step 4

Let the peppers cool 10-15 minutes and peel off the skin.

Step 5

If you have a stovetop smoker: Place one tablespoon of hickory wood chips in the bottom of the stovetop smoker. Place the drip and cooking trays on top of the wood chips. Cover the tray with aluminum foil and place the pepper slices on top. Heat the smoker over low-medium heat on a stovetop burner. Once smoke starts to appear, close the lid of the smoker completely and smoke the peppers for about 12 minutes.

Step 6

In the meantime, prepare the broth. Combine the water, dried wakame, liquid smoke (if you didn’t smoke the peppers), lemon juice, garlic, and soy sauce in a saucepan.

Step 7

Add the peppers and bring to a boil. Let simmer 20 minutes uncovered. At this point, it should already smell like smoked salmon! Remove from heat and let cool 10 minutes before removing the peppers from the broth.

Step 8

Transfer the peppers to a plate lined with paper towel to drain. You can lightly press them if you want to remove more water and have slightly drier salmon slices.

Step 9

Refrigerate for at least 2 hours before using.

Step 10

Combine the rice and water in a saucepan. Bring to a boil and let simmer for 25-30 minutes, or according to the package instructions. Drain excess water if needed.

Step 11

Stir in the maple syrup and white rice vinegar and mix well. This will make the rice taste more like sushi. Let cool and place in the refrigerator for at least 2 hours.

Step 12

To serve: Divide the rice into 3 bowls, top with avocado slices, marinated ginger, cucumber, chives, and smoked salmon. Top with sesame seeds and serve immediately.