Island Gravlax Roll (Gravlax, Avocado, Cucumber & Capers)

For the Roll

• 1 cup sushi rice, rinsed and cooked
• 2 Tbsp rice vinegar
• 1 tsp sugar
• ½ tsp salt
• 4 sheets nori (seaweed)
• 6 oz gravlax, thinly sliced (for inside + topping)
• 1 avocado, sliced
• ½ cucumber, matchsticks
• 2 Tbsp capers, drained

For Garnish

• Pickled red onion slices
• Dill sprigs (optional)
• Lemon zest (optional)

For the Ponzu Dipping Sauce

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

1. Prepare the rice: While still warm, season with rice vinegar, sugar, and salt. Let cool to room temperature.
2. Set up: Place a bamboo mat wrapped in plastic on your counter. Lay a sheet of nori shiny side down, cover with rice, then flip so rice faces down.
3. Fill: Arrange strips of gravlax, avocado, cucumber, and capers across the center.
4. Roll: Lift the mat edge and roll tightly over the fillings. Continue until sealed.
5. Top: Slice into 8 pieces. Lay additional slices of gravlax over the top of each piece.
6. Garnish: Add thin pickled red onion slices on top. Optional sprinkles of dill or lemon zest for extra brightness.
7. Ponzu Dipping Sauce: Whisk ingredients together in a small bowl and serve on the side for dipping.

Recipe Notes

• Tucking the capers inside keeps their briny pop in every bite and avoids the mess of rolling off the top.
• Smoked salmon or traditional lox can be used instead of gravlax for a stronger flavor.
• This roll pairs beautifully with a crisp white wine or a citrusy cocktail.