Alaska Roll Recipe: Sushi Night, Sorted!

Instructions:

1. Combine rice and water in a rice cooker or saucepan. Cook according to instructions, or bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed.
2. In a small bowl, whisk together rice vinegar, sugar, and salt until sugar and salt are dissolved.
3. Gently fold the sushi vinegar mixture into the cooked rice. Allow rice to cool slightly before using.
4. If using leftover baked salmon, flake it. If using canned salmon, drain it well and remove any bones or skin.
5. In a small bowl, combine mayonnaise and sriracha (optional).
6. Place a sheet of nori shiny-side down on a sushi rolling mat covered with plastic wrap. Spread a thin layer of sushi rice evenly over the nori, leaving about 1/2 inch uncovered at the top edge.
7. Arrange flaked salmon and avocado slices horizontally across the center of the rice. Drizzle with spicy mayo (if using).
8. Using the sushi mat, tightly roll the sushi away from you. Moisten the uncovered edge of the nori with water to seal the roll.
9. Using a sharp, moistened knife, slice the alaska roll into 6-8 even pieces.
10. Sprinkle with sesame seeds (optional). Serve immediately with wasabi, soy sauce, and pickled ginger.