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

• 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

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.