Everything Sushi Roll
Ingredients
2 Tbsp. mayonnaise
½ tsp. rice wine vinegar
½ tsp. Sriracha
4 to 6 sheets nori
2 cups cooked sushi rice (recipe here)
4 oz. sushi-grade salmon, thinly sliced, or imitation crab
½ carrot, cut into 8 to 10 thin slices with a vegetable peeler
¼ avocado, cut into 8 to 10 thin slices
¼ cucumber, seeded and cut lengthwise into 8 to 10 matchsticks
¼ red bell pepper, cut into 8 to 10 thin slices
1 Tbsp. wasabi
1 tsp. Everything Spice Blend (recipe here), plus more for sprinkling
Special equipment:
Bamboo sushi mat
Preparation
• In a small bowl, combine the mayonnaise, vinegar and Sriracha. Set aside.
• Lay the sushi mat out on a work surface and place 1sheet of nori on top, lining up the edges closest to you.
• Scoop ½ cup sushi rice onto the nori and press into an even layer with wet fingers, leaving a ½-inch border at the top. Lightly wet the exposed top of the nori.
• About 1 inch from the edge closest to you, layer thin slices of salmon and 2 pieces each of carrot, avocado, cucumber and pepper in a tight parallel line. Top with a thin line of wasabi and ¼ teaspoon spice blend.
• Gently lift the bottom of the bamboo mat closest to you and roll so that the nori forms a tight cylinder around the ingredients. Use your palms to gently roll the bamboo mat and seal the sushi roll. Repeat with the remaining ingredients.
• Drizzle the rolls with the Sriracha-mayo sauce, sprinkle with the spice blend and slice the rolls into 1-inch rounds. Serve immediately.
