Torched Salmon Tobiko Roll

Method

1. 1

   Wash 3 cups of sushi rice gently with your fingertips, changing the water until it is only faintly cloudy, then leave it to drain for 15 minutes so the grains hydrate evenly.

2. 2

   Cook the rice with 3 1/4 cups of water and a small square of kombu in a rice cooker, or in a covered heavy pot: bring to a boil, then keep it on the lowest heat for 15 minutes. Rest 10 minutes with the lid on.

3. 3

   Make sushi vinegar by heating 1/3 cup rice vinegar with 2 tablespoons sugar and a big pinch of salt. Fold it into the freshly cooked rice with a wet paddle, fanning constantly, then cover with a damp towel until needed.

4. 4

   Prepare the fillings: cut the salmon into long strips about 1/2 inch thick and whisk mayonnaise with sriracha for the spicy mayo.

5. 5

   Cover the bamboo mat with plastic wrap. Lay a half sheet of nori on it, spread rice evenly all the way to the edges, sprinkle with sesame seeds, then flip it over so the nori faces up.

6. 6

   Arrange the fillings in a line along the nori. Roll tightly with the mat, pressing into a neat square-edged log.

7. 7

   Drape thin overlapping slices of salmon over the top of the roll, cover with plastic wrap and press gently with the mat so they cling.

8. 8

   Cut into 8 even pieces using a long wet knife and a single back-and-forth stroke for each.

9. 9

   Torch the topping of each piece for a few seconds until lightly charred.

10. 10

    Finish with spicy mayo and tobiko and serve right away.