Crispy Teriyaki Salmon Maki Rolls

⏱ 55 min · Serves 4

Home-rolled sushi that's actually achievable on a weeknight: warm seasoned rice, sticky teriyaki salmon, cool cucumber and avocado, all wrapped in nori and cut into glossy little rounds. No sushi-grade fish required, because the salmon is cooked.

Per serving: 585 kcal · 29.0g protein · 72.0g carbs · 19.0g fat

Ingredients

• 300g sushi rice
• 360ml cold water
• 3 tbsp rice vinegar
• 1 tbsp caster sugar
• 1 tsp fine salt
• 400g salmon fillets, skinless
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 tsp sesame oil
• 4 sheets nori
• 1 small cucumber, deseeded and cut into batons
• 1 ripe avocado, sliced
• 2 tbsp Japanese mayonnaise
• 1 tsp toasted sesame seeds
• Soy sauce, pickled ginger and wasabi, to serve

Method

1. Rinse the rice in cold water until the water runs almost clear, then drain well. Put it in a pan with the 360ml water, cover, bring to the boil, then cook on the lowest heat for 12 minutes. Turn off the heat and leave covered for 10 minutes.
2. Warm the rice vinegar, sugar and salt together until dissolved. Tip the rice into a wide bowl, pour over the vinegar mix and fold through gently with a spatula. Cool to room temperature.
3. Meanwhile, mix the soy, mirin, honey, ginger and sesame oil. Cut the salmon into long 2cm-thick strips and toss in half the glaze.
4. Cook the salmon in a hot non-stick pan for 2 minutes per side, then spoon over the remaining glaze and bubble for 1 minute until sticky. Cool slightly.
5. Lay a nori sheet shiny-side down on a bamboo mat lined with cling film. With damp hands, spread a quarter of the rice over the nori, leaving a 2cm bare strip at the far edge.
6. Lay a line of salmon, cucumber and avocado across the rice a third of the way up, and add a thin squiggle of mayo.
7. Roll up tightly using the mat, pressing as you go, and dab the bare nori edge with water to seal. Repeat for all four rolls.
8. Wipe a sharp knife with a damp cloth and cut each roll into 8 pieces. Sprinkle with sesame seeds and serve with soy, ginger and wasabi.