Spicy Salmon Maki

Ingredients 1 cup glutinous white rice (sushi rice) 1 ½ cups water ¼ cup rice wine vinegar 2 tablespoons white sugar

½ teaspoon salt 1 (1 ounce) package nori (dry seaweed) 1 medium avocado, thinly sliced 1 (8 ounce) farmed Atlantic salmon

3 stalks green onions, halved lengthwise ¼ cup sriracha mayonnaise (Kikkoman) 2 tablespoons hoisin sauce

2 teaspoons black sesame seeds 2 teaspoons toasted sesame seeds ½ teaspoon wasabi paste, or to taste 1 tablespoon pickled ginger, or to taste

Directions Rinse rice in a sieve with cold running water until it runs clear. In a saucepan, combine the rice and the water.  

Bring to a boil on medium-high heat, then lower to a low simmer, cover, and cook for 20 minutes. Remove from heat.  

Meanwhile, in a small saucepan, combine the rice wine vinegar, sugar, and salt. Cook over medium heat until the sugar melts.  

Remove and allow to cool. Stir the vinegar mixture into the cooked rice, which will dry as it cools. Allow rice to cool completely, approximately 30 minutes.  

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