Recipe by Joy Cho of Food 52
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
2 cups warm cooked sushi rice
2 teaspoons rice vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
2 (6-ounce) cans boneless, skinless Alaska salmon (liquid drained) *leftover cooked salmon also works*
1/4 cup Kewpie mayo
5 teaspoons Sriracha
1/2 teaspoon honey
2 scallions, diced
Freshly ground black pepper
2 large eggs
6 to 8 sheets good-quality nori
1 large avocado, sliced
1/2 large red bell pepper, thinly sliced into 2- to 3-inch strips
1/2 cucumber, thinly sliced into 2- to 3-inch strips
red pickled ginger, for filling
tobiko, for filling
sesame seeds (black, white, or a combination), for filling
soy sauce, for serving
Season the rice
In a large bowl, mix the warm rice with vinegar, sugar, and salt. Taste and adjust the seasoning if needed. Cover and set aside.
Season the Alaska salmon
In a medium bowl, break up the Alaska salmon using a fork. Add the mayo, sriracha, honey, scallions, and a few cranks of freshly ground black pepper and mix to combine. Cover the bowl and set aside.
Make the egg strips
Whisk the eggs in a small bowl with a fork and season with salt and pepper. Grease a large nonstick pan with oil over medium-low heat. Pour in the eggs to coat the bottom of the pan in a thin layer, and cook until the edges are set. Gently flip the eggs using a large spatula and cook until the other side is set.
Transfer the fried egg round to a cutting board. When cool enough to handle, cut the egg in thirds crosswise. Stack the pieces and thinly slice lengthwise into strips.
Stack the nori sheets a few at a time and cut in half lengthwise, then cut crosswise to make 4 smaller rectangles. Repeat until you’ve cut all nori sheets. This should produce 24 to 32 pieces.
When ready to serve, arrange the fried egg strips, sliced vegetables, and other fillings of your choice (the options above are only suggestions; feel free to mix and match according to your preferences) on a large plate, along with the nori, rice, and seasoned Alaska salmon. Allow guests to make their own hand rolls by spreading a thin layer of rice on a piece of nori, topping it with their fillings of choice, and dipping it in a bit of soy sauce to enjoy.