Tide & Timber Roll (Spicy Smoked Salmon & Fresh Salmon)

The Tide & Timber Roll is a signature fusion of rustic and refined — bold, smoky salmon meets the clean tide of raw Alaska salmon. Inside, a spicy smoked salmon mixture creates a hearty, grounding base, while delicate slices of sushi-grade salmon on top bring freshness and brightness. A sushi roll that feels both wild and elevated, Tide & Timber is a taste of Alaska’s forests and seas in perfect balance.
Tide & Timber sushi roll with spicy smoked salmon filling and fresh salmon slices on top, served with wasabi, pickled ginger, and soy sauce.
Ingredients (Makes 4 rolls / ~32 pieces)
  • 1 cup sushi rice, rinsed and cooked
  • 2 Tbsp rice vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • 4 sheets nori (seaweed)
  • 6 oz smoked salmon, chopped
  • 2 Tbsp mayonnaise
  • 1–2 tsp sriracha (adjust for spice preference)
  • 1 avocado, sliced
  • ½ cucumber, peeled and julienned
  • 6 oz sushi-grade raw salmon (king or sockeye), thinly sliced
  • Soy sauce, for serving
  • Pickled ginger & wasabi, optional
Instructions
  1. Prepare the rice: While warm, season rice with rice vinegar, sugar, and salt. Let cool to room temperature.
  2. Make the filling: In a small bowl, mix chopped smoked salmon with mayonnaise and sriracha to taste.
  3. Set up: Place a bamboo mat (or plastic-wrapped towel) on your counter. Lay a sheet of nori shiny side down.
  4. Add rice: With wet hands, spread an even layer of rice over the nori, leaving about 1 inch bare at the top edge.
  5. Layer fillings: Spread a line of the smoked salmon mixture across the center. Add avocado and cucumber on top.
  6. Roll: Using the mat, lift and roll tightly over the filling until sealed. Wet the top edge with water to close.
  7. Top with salmon: Arrange thin slices of raw salmon across the top of the roll and gently press to set.
  8. Slice: With a sharp, damp knife, cut into 8 pieces. Repeat with remaining sheets.
  9. Serve: Plate with soy sauce, ginger, and wasabi.
Serving Note
For extra flair, drizzle spicy mayo across the top or sprinkle with sesame seeds. A tiny sprig of dill adds a rustic Alaskan touch.
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