Solstice Roll (Sockeye Salmon & Black Cod)

• 1 cup sushi rice, rinsed and cooked
• 2 Tbsp rice vinegar
• 1 tsp sugar
• ½ tsp salt
• 4 sheets nori (seaweed)
• 4 oz sushi-grade sockeye salmon, thinly sliced
• 4 oz sushi-grade black cod, thinly sliced
• 1 avocado, sliced into strips
• ½ cucumber, peeled and julienned
• Soy sauce, for serving
• Pickled ginger & wasabi, optional

1. Prepare the rice: While warm, season rice with rice vinegar, sugar, and salt. Let cool to room temperature.
2. Set up: Place a bamboo sushi mat (or a clean towel wrapped in plastic) on your counter. Lay one sheet of nori shiny side down.
3. Add rice: With wet hands, spread an even layer of rice across the nori, leaving about 1 inch bare at the top edge.
4. Layer fillings: Add avocado and cucumber in a line across the center.
5. Roll: Lift the mat edge closest to you and roll tightly over the fillings. Keep rolling until sealed. Moisten the top edge to close.
6. Top with fish: Arrange thin slices of sockeye salmon across half the roll and black cod slices across the other half. Gently press to set.
7. Slice: With a sharp knife dipped in water, cut into 8 pieces. Repeat with remaining sheets.
8. Serve: Plate and enjoy with soy sauce, pickled ginger, and wasabi.

Serving Note

The Solstice Roll is striking on its own, but you can elevate it with a drizzle of spicy mayo, a sprinkle of sesame seeds, or a touch of tobiko for color.