2 (6 ounce) cans salmon, drained and flaked

3 tablespoons mayonnaise

3 teaspoons Sriracha

2 teaspoons rice vinegar

6 sheets nori

2 cups cooked and cooled short- or medium-grain rice

1 tablespoon toasted sesame seeds

2 Persian (mini) cucumbers, cut into matchsticks

1 large carrot, cut into matchsticks

2 scallions, halved lengthwise and cut into 2-inch pieces

½ cup fresh cilantro sprigs

1 ripe avocado, sliced

Lime wedges, pickled ginger, wasabi & reduced-sodium tamari for serving

Cook Mode Prevent your screen from going dark

In a medium bowl, combine the drained and flaked salmon with mayonnaise, Sriracha, and rice vinegar. Mix well until the ingredients are fully combined and the salmon is evenly coated.
Lay out a sheet of nori on a flat surface, such as a bamboo sushi mat or a clean countertop. With wet fingers, spread an even layer of the cooled rice over the nori, leaving about 1 inch of nori on the top edge.
Place a spoonful of the spicy salmon mixture along the center of the rice. Add a few matchsticks of cucumber, carrot, and scallion, then top with a few cilantro sprigs and a slice or two of avocado.
Carefully lift the edge of the nori closest to you and roll it away from you while gently pressing to form a tight cylinder. Moisten the top edge of the nori with a little water to seal the roll.
Using a sharp knife, slice the roll into bite-sized pieces. Repeat with the remaining ingredients.
Serve the sushi roll-ups with lime wedges, pickled ginger, wasabi, and reduced-sodium tamari for dipping.

For a more filling roll, add extra protein like cooked shrimp, tuna, or tofu.

For a spicier kick, adjust the Sriracha to your taste or add extra chili flakes to the filling.

If you don’t have nori, consider using lettuce wraps or serving the salmon mixture as a salad.

Make sure to keep your hands wet when working with the rice to avoid it sticking to your fingers.