Spicy Salmon Sushi Roll

1) Rinse and cook the rice

1. Rinse the sushi rice in a fine-mesh sieve under cold water until the water runs mostly clear, about 1 to 2 minutes. This helps the rice stay glossy instead of gummy.
2. Add rice and water to a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes.
3. Turn off heat and let the rice steam, covered, for 10 minutes. Do not lift the lid. Let it do its thing.

2) Season the rice

1. Whisk rice vinegar, sugar, and salt until mostly dissolved.
2. Transfer rice to a wide bowl. Drizzle the seasoning over the rice and gently fold with a spatula using a slicing motion (do not mash). Fan while folding for about 1 minute to cool it faster.
3. Cover with a clean, slightly damp towel and let cool until just warm, about 10 to 15 minutes.

3) Mix the spicy salmon

1. In a bowl, combine diced salmon, mayonnaise, sriracha, soy sauce, sesame oil, and lemon juice.
2. Taste and adjust. More sriracha for heat, a tiny squeeze of lemon to brighten, or a pinch of salt if needed.

4) Set up your rolling station

1. Place a bamboo mat on the counter and cover it with plastic wrap (optional, but it makes cleanup easier and helps prevent sticking).
2. Set out nori, rice, filling, cucumber, avocado, and a small bowl of water for wetting your hands.
3. Quick safety note: If using raw fish, keep it refrigerated until the moment you mix and roll. Use a clean cutting board and knife, and avoid cross-contamination with anything that will not be cooked.

5) Roll the sushi

1. Place 1 half-sheet of nori shiny-side down on the mat, with the long side facing you.
2. Wet your fingertips. Spread about 1/3 to 1/2 cup cooked rice over the nori in an even layer, leaving a small border (about 1/4 inch) on the far edge to help prevent squeeze-out. You will use about 2 cups cooked rice total for 4 rolls, but you may have a little left depending on how thick you spread it.
3. If you want sesame on the outside, sprinkle sesame seeds over the rice now.
4. Flip the nori so the rice faces down (inside-out style). The nori should be directly on top of the filling once you start rolling.
5. Across the lower third, add a line of spicy salmon, then cucumber and avocado (if using). Do not overfill. This is where rolls get messy.
6. Lift the mat edge closest to you and roll forward, tucking the filling in tightly. Keep rolling and pressing gently as you go to shape it.
7. Seal it by pressure: the rice on the outside naturally holds the roll closed. If the seam wants to lift, dab a few grains of rice along it and press to tack it down.

6) Slice and serve

1. Use a very sharp knife. Lightly wet the blade, then slice the roll in half. Line up the halves and cut into 6 to 8 pieces depending on how thick you like them.
2. Wipe and re-wet the knife between cuts for the cleanest slices.
3. Serve with soy sauce, ginger, and wasabi. Eat immediately for the best texture.