Seared Salmon Sushi Roll

Step 1

Rinse 1 cup sushi rice in cold water until clear, then cook with 1.25 cups water in a rice cooker or pot until tender, about 15 minutes.

Step 2

While rice cooks, slice 8 oz salmon into thin strips and season lightly with salt and pepper. Heat a skillet over high heat and sear salmon for 1 minute per side until browned but still rare inside.

Step 3

When rice is done, fold in 2 tbsp rice vinegar and let cool to room temperature. Slice 1 avocado and 0.5 cucumber into thin strips.

Step 4

Place 1 nori sheet on a bamboo mat, spread a thin layer of rice over it, leaving a 1-inch border at the top. Arrange salmon, avocado, and cucumber in a line across the center.

Step 5

Roll tightly using the mat, wet the top border to seal, and press gently. Repeat with remaining ingredients to make 4 rolls.

Step 6

Slice each roll into 6 pieces with a sharp knife, wiping the blade between cuts. Serve with 2 tbsp mayonnaise for dipping or drizzling.