• 1 half sheet of nori (dried seaweed)
• ½ cup cooked sushi rice
• ½ tsp toasted white sesame seeds
• 2-3 slices salmon belly, 2½" x ½" x 1"
• 2 slices avocado
• 1 tsp sriracha (hot chili sauce)
• 2 tbsp Japanese mayonnaise

Additional Ingredients for Serving

• wasabi paste
• picked ginger
• soy sauce

1. Mix sriracha and mayonnaise in a small bowl and set aside
2. Lay nori sheet on a dampened surface
3. Press ½ cup sushi rice onto nori sheet in an even layer with dampened hands
4. Sprinkle sesame seeds over rice and press gently to adhere
5. Flip roll over on plastic-lined bamboo mat (nori side up)
6. Lay slices of avocado and salmon lengthwise across center of roll
7. Drizzle a line of spicy mayo across avocado and salmon
8. Start to roll maki with help from bamboo mat, meeting both lengths, and pressing to form roll
9. Slice into 6 even pieces and plate with pickled ginger and wasabi paste. Serve with soy sauce