Salmon Temaki Hand Rolls

Step 1

Season the sushi rice while it's still warm: in a small bowl, whisk together 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoon of kosher salt. Gently fold this mixture into the 2 cups of cooled sushi rice with a wooden spoon or spatula—use a cutting motion rather than stirring to avoid crushing the grains. Set aside to cool completely.

Step 2

Slice the 6 ounces of sushi-grade salmon fillet into thin strips about 1/4-inch thick and 2 inches long. Pat dry with paper towels—this helps them hold their shape and prevents them from becoming slippery when rolling.

Step 3

Peel the English cucumber with a vegetable peeler, then slice it into thin matchsticks about 1/8-inch wide and 3 inches long. Transfer to a small plate.

Step 4

Cut the ripe avocado in half lengthwise, remove the pit, and scoop the flesh onto a cutting board. Slice it into thin 1/4-inch slices, then toss gently with 1 tablespoon of fresh lemon juice to prevent browning.

Step 5

Cut each of the 4 nori sheets in half to create 8 rectangles (each about 4 by 7 inches)—these pieces are easier for hand-rolling. If the nori feels at all damp or limp, you can quickly toast it over a gas flame or toaster for a few seconds to restore crispness.

Step 6

Pour 3 tablespoons of soy sauce into a small dipping bowl and stir in 1 teaspoon of wasabi until just combined. Set this alongside the 2 tablespoons of pickled ginger on a small plate for serving.

Step 7

Begin rolling the hand rolls: pick up one half sheet of nori and lay it shiny-side down on your palm. Spread about 2 tablespoons of the seasoned sushi rice onto the bottom left corner of the nori, leaving a 0.5-inch border. Use wet fingers to press the rice gently—it should cover about one third of the nori sheet.

Step 8

Arrange one salmon strip, 2-3 cucumber matchsticks, and 2-3 avocado slices in a tight diagonal line across the rice, starting at the bottom left corner. Sprinkle a pinch of the sesame seeds over the filling.

Step 9

Pick up the bottom left corner of the nori and fold it over the filling, then roll the nori into a tight cone shape by bringing the bottom corner up and across. The cone should be snug enough that it holds together but still easy to hold—you're aiming for a cone about 3 inches tall.

Step 10

Repeat with the remaining 7 nori halves and filling ingredients. Arrange the finished hand rolls on a serving platter, seam-side down so they don't unroll. Serve immediately with the wasabi-soy dipping sauce and pickled ginger on the side—the nori will stay crispy for about 5 minutes after rolling, so eat them right away for best texture.