Teriyaki Salmon Avocado Kimbap

Method

1. Season the rice with the salt, sesame oil and sesame seeds using cutting strokes, then spread it out and let it cool for 4 min until lukewarm.

   Add in this stepWarm cooked short-grain rice 400 gSalt (for the rice) ½ tspToasted sesame oil (for the rice) 1½ tspToasted sesame seeds ½ tsp

2. Pat the salmon dry and cut it along the grain into long sticks 1.5 cm thick. Mix the soy sauce, mirin and sugar in a small bowl for the teriyaki sauce. Heat the oil in a 20 cm frying pan and sear the salmon over medium-high heat for 4 min, turning, until opaque and golden on every side.

   Add in this stepSkinless salmon fillet 140 gSoy sauce 1 tbspMirin 1 tbspSugar 1 tspCooking oil 1 tsp

   medium-high heat

3. Turn the heat down to medium heat, pour in the teriyaki sauce and roll the salmon in it for 1 min 30 sec. When the sauce thickens and coats the fish in a glossy glaze, lift it out and let it cool.

   medium heat

4. Halve, stone and peel the avocado and cut it into long slices 1 cm thick. Seed the cucumber and cut into sticks; dry the lettuce completely. Mix the mayonnaise and sriracha.

   Add in this stepRipe avocado ½Cucumber ½Romaine lettuce leaves 2Mayonnaise 2 tbspSriracha 1 tsp

5. Lay a seaweed sheet rough side up and spread about 200 g of rice thinly, leaving 3 cm bare at the far edge. Lay down a lettuce leaf, add the salmon, avocado and cucumber, and pipe a line of sriracha mayo along them. Use the mat to wrap and squeeze the filling once, then roll to the end. Avocado is slippery, so press firmly on that first tuck.

   Add in this stepSeaweed sheets for kimbap 2

6. Slice 1.5 cm thick with a wet knife, top each piece with a dot of sriracha mayo and sprinkle with sesame seeds.

   Add in this stepToasted sesame seeds ½ tsp