Spicy Sake (Salmon) Handrolls with Ikura

• 1 package nori sheets
• 4 cups sushi rice
• Rice vinegar (to taste)
• 1/2 lb raw King salmon or sushi-grade tuna
• 2 tbsp mayonnaise
• 1 tsp Sriracha
• 4 chopped green onions
• 2 avocados cut into ¼ inch slices

Optional:

• Furikake
• Shiso leaves
• Cucumber, cut into ¼-inch matchsticks
• Ikura or Tobikko (fish roe)
• Wasabi paste
• Soy or Tamari Sauce

Prepare Rice and Salmon:

1. Prepare sushi rice. Follow directions on the package. Wash your rice until the water is clear (7 or more times). After your rice is cooked, cool it down with a fan. Add rice vinegar to taste, about ¼ cup.
2. Prepare spicy sauce by combining 2 tablespoons mayonnaise and 1 teaspoon sriracha. Start small and add to your personal taste.
3. Cube your salmon (or tuna, if using) info half-inch pieces. Add the spicy sauce and mix well. Let sit in refrigerator while preparing mis-en-place for the assemblage.

Prepare for Handroll Assembly:

1. Chop up/prepare the following and place into small bowls:
   1. Green onion, diced
   2. Avocado, sliced
   3. Cucumber, sliced or julienned
   4. Ikura or Tobiko
   5. Soy or Tamari
   6. Wasabsi Paste
   7. Leaves of Shiso
   8. Bowl of warm water and spoon (this is for handling rice)
2. Get a cutting board and set up nori leaves by folding sheets in half so that there are now two rectangular strips. Also get your rice and salmon.

Handroll Assembly:

1. 1. Take a strip of the rectangular nori, rough side facing up and make a tear drop of rice at a 45- degree angle going from just above the lower left corner of the nori. Dip your hand in the warm water to lessen the stickiness of the rice (spoon can help spread).
   2. Put a dollop of the salmon mixture on top of the rice.
   3. Add the toppings of your choice.
   4. Roll into a cone. It might take a few times to perfect this, but you’ll get it!
   5. Top with Furikake. Soy for flavor (or not!)

Enjoy with a bottle of Lytton Estate Rosé!