Aburi Salmon Rolls

By: Neill Gardner

Spicy Mayonnaise: Combine 4tbl Kewpie Mayonnaise, ½ tsp sugar & ½tbl Chili powder. Set aside in sandwich bag.
Soy Mayonnaise: Combine 2tbl Kewpie Mayonnaise & ½tbl light soy sauce. Set aside in sandwich bag
Wash 1 cup sushi rice until water runs clear. Soak rice in water for 30 mins. Drain. Use 1 cup water with rice and cook in rice cooker.
Mix ¼ cup rice wine vinegar, ½tbl plive oil, ⅛ cup sugar, ½ tsp salt & ¼ tsp toasted sesame oil. Mix to dissolve salt and then combine with cooked rice and place in refrigerator.
Cut cucumber and avocado into thin sticks/slices. As well as some for garnish.
Lay half the salmom on heatproof surface and brush with teriyak sauce and braise with blow torch. Slice into strip's afterwards.
Use ¾ Yaki nori sheet. Cover with ⅓-½ cup cooked seasoned rice. Use fingers to move rice to cover sheet.
Flip sheet onto rolling mat, rice side down.Add spicy Mayonnaise (cut a tiny hole in the corner of sandwich bag and use like a piping bag) , cucumber, avocado & toasted salmon in centre of sheet.Roll the sushi roll.
Slice smoked salmon sheets and drape on top of sushi roll and press with mat to mould to shape.Brush on soy Mayonnaise and toast with blowtorch.
With a very sharp wet knife, keep cutting in half until there are 8 pieces (chop of ends and eat if needed to neaten it up)
Place in serving bowl, drizzle over spicy Mayonnaise to your liking and teriyaki sauce.
Add cucumber and avocado garnish and wasabi paste
Enjoy