Spicy Salmon Hand Rolls

• servings: 10 items

Ingredients

5 square toasted nori sheets

1 3.2–4-oz. can spicy salmon or tuna (such as Fishwife)

¼ cup mayonnaise

Cooked sushi rice (for filling)

1 avocado, thinly sliced

½ medium cucumber, cut into matchsticks

Gochugaru (coarse Korean red pepper powder) or other mild red pepper flakes (for serving)

Directions

Cut 5 square toasted nori sheets in half to make 10 rectangles. Place one 3.2–4-oz. can spicy salmon or tuna in a medium bowl, reserving any oil in can. Stir in ¼ cup mayonnaise and 1 Tbsp. reserved oil with a fork, breaking up and coating salmon.

Working one at a time, set nori sheets, shiny side down, on a surface with a long side facing you. Place a spoonful of cooked sushi rice on left side of nori; spread evenly into a square to fill the left third of sheet. Top rice with a small spoonful of dressed salmon, then a few slices from 1 avocado, thinly sliced, and pieces from ½ medium cucumber, cut into matchsticks, arranging in a diagonal line that points up to the upper left corner of nori. Fold bottom left corner of nori up and over fillings, then continue to roll up to form a cone. Pat edge with a bit of water and gently press to seal. Sprinkle exposed filling with gochugaru.