Juicy Salmon Maki with Cucumber, Mango and Chili Majo

Ingredients

• 125 g sushi rice
• 2 dl water
• 1 tbsp rice vinegar
• ½ tbsp sugar
• ¼ x cucumber
• ½ x spring onion
• ¼ x mango
• 100 g salmon of sashimi quality
• 2 tbsp mayonnaise
• ½ tsp sriracha
• 2 x nori

Method

1. Place the sushi rice in a saucepan. Rinse the rice until the water becomes clear. Cover the rice with cold water and let it sit for 20 minutes.
2. Rinse the rice once more and add water. Bring it to a boil and then reduce the heat. Let the rice simmer with the lid on for 10 minutes or until the water is absorbed. Do not remove the lid while the rice is steaming.
3. Mix together the rice vinegar and sugar. Optionally, add a pinch of salt. Pour this mixture over the cooked rice and stir it in. Set the rice aside to cool.
4. Cut the cucumber, spring onion, and mango into strips.
5. Cut the salmon into thin strips, slicing diagonally and across the grain of the fish.
6. Heat a frying pan, add a bit of oil or butter, and quickly sear the salmon on both sides. It's best if it's not cooked all the way through.
7. Mix together the mayonnaise and sriracha sauce in a small bowl.
8. Use a sushi rolling mat. Cover it with plastic wrap and place it on a cutting board. Arrange the ingredients within easy reach.
9. Lay the nori sheet on the rolling mat. Use a spoon or wet fingers to spread the sushi rice evenly over the nori sheet. Place the other ingredients on top and roll up the sushi. Repeat until all the ingredients are used.
10. Rinse a sharp knife, and cut each roll into 8 pieces. Serve with soy sauce, wasabi, and pickled ginger.