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Prepare all ingredients: Ensure your sushi rice is cooked and seasoned. Slice the cucumber into thin strips, pit, peel, and slice the avocado, and cut the sushi-grade salmon into 1/4-inch thick strips. Set aside.

Set up your rolling station: Lightly dampen a rice paper wrapper by quickly dipping it in warm water. Place the moistened rice paper on a clean, flat surface or cutting board. Lay one nori sheet on top of the rice paper, then spread about 1/2 cup of cooked sushi rice evenly over the nori, leaving a small border at the edges.

Layer the fillings: Arrange a portion of the cucumber strips, avocado slices, and salmon strips neatly in the center of the rice-covered nori.

Add the sauces: Drizzle about 1/2 tablespoon of sriracha sauce and 1 tablespoon of mayonnaise (or spicy mayonnaise) over the fillings.

Top with nori: Place a second nori sheet directly on top of the layered fillings.

Roll the sushi: Carefully and tightly roll the entire assembly, starting from the edge closest to you. Ensure the rice paper wrapper fully encloses the roll. Use gentle pressure to create a firm, cylindrical shape.

Coat with sesame seeds: On a flat plate, combine the white and black sesame seeds. Roll the sushi log over the sesame seeds, pressing gently, until its exterior is thoroughly coated.

Repeat for remaining rolls: Repeat steps 2-7 for the remaining three rice paper wrappers and fillings.

Pan-fry the rolls: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the sesame-coated sushi rolls in the pan. Sear each roll for 3-4 minutes per side, rotating until all sides are golden brown and crispy. The rice paper will become translucent and crunchy.

Slice and serve: Remove the crispy rolls from the pan and let them cool for a minute or two. Using a very sharp knife, carefully cut each roll in half or into 1-inch thick pieces. Serve immediately with soy sauce for dipping.


Prepare all ingredients: Ensure your sushi rice is cooked and seasoned. Slice the cucumber into thin strips, pit, peel, and slice the avocado, and cut the sushi-grade salmon into 1/4-inch thick strips. Set aside.

Set up your rolling station: Lightly dampen a rice paper wrapper by quickly dipping it in warm water. Place the moistened rice paper on a clean, flat surface or cutting board. Lay one nori sheet on top of the rice paper, then spread about 1/2 cup of cooked sushi rice evenly over the nori, leaving a small border at the edges.

Layer the fillings: Arrange a portion of the cucumber strips, avocado slices, and salmon strips neatly in the center of the rice-covered nori.

Add the sauces: Drizzle about 1/2 tablespoon of sriracha sauce and 1 tablespoon of mayonnaise (or spicy mayonnaise) over the fillings.

Top with nori: Place a second nori sheet directly on top of the layered fillings.

Roll the sushi: Carefully and tightly roll the entire assembly, starting from the edge closest to you. Ensure the rice paper wrapper fully encloses the roll. Use gentle pressure to create a firm, cylindrical shape.

Coat with sesame seeds: On a flat plate, combine the white and black sesame seeds. Roll the sushi log over the sesame seeds, pressing gently, until its exterior is thoroughly coated.

Repeat for remaining rolls: Repeat steps 2-7 for the remaining three rice paper wrappers and fillings.

Pan-fry the rolls: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the sesame-coated sushi rolls in the pan. Sear each roll for 3-4 minutes per side, rotating until all sides are golden brown and crispy. The rice paper will become translucent and crunchy.

Slice and serve: Remove the crispy rolls from the pan and let them cool for a minute or two. Using a very sharp knife, carefully cut each roll in half or into 1-inch thick pieces. Serve immediately with soy sauce for dipping.
