Citrus King Roll (King Salmon & Avocado with Ponzu Dipping Sauce)

For the Roll

• 1 cup sushi rice, rinsed and cooked
• 2 Tbsp rice vinegar
• 1 tsp sugar
• ½ tsp salt
• 4 sheets nori (seaweed)
• 8 oz sushi-grade king salmon, cut into strips
• 1 avocado, sliced into strips
• Sesame seeds (optional, for sprinkling)

For the Citrus Ponzu Sauce

• 2 Tbsp soy sauce
• 2 Tbsp fresh lemon juice (or lemon + lime combo)
• 1 tsp mirin (or ½ tsp honey if mirin is unavailable)

For Serving

• Pickled ginger
• Wasabi

1. Prepare the rice: While the rice is still warm, season with rice vinegar, sugar, and salt. Let cool to room temperature.
2. Mix the ponzu sauce: Whisk soy sauce, lemon juice, and mirin in a small bowl. Set aside.
3. Set up: Place a bamboo mat wrapped in plastic on your counter. Lay a sheet of nori shiny side down. Spread an even layer of rice over the nori. Flip it over so the rice faces down.
4. Add fillings: Place strips of king salmon and avocado along the center.
5. Roll: Lift the mat edge and roll tightly over the fillings. Continue rolling until sealed.
6. Slice: With a sharp knife dipped in water, cut into 8 pieces. Sprinkle sesame seeds on top if desired. Repeat with remaining sheets.
7. Serve: Arrange on a board or platter with citrus ponzu in a dipping bowl, plus ginger and wasabi on the side. 

Recipe Notes

• Written for king salmon, but you can also use sockeye for a leaner bite or sushi-grade black cod for a delicate twist.
• For a distinctly Alaskan touch, try sprinkling a few finely chopped spruce tip needles on top — their resin-bright, citrusy flavor pairs perfectly with the ponzu. Fresh dill makes a simple substitute.