• Sushi Vinegar – The Essential Seasoning

A well-seasoned sushi rice base starts with the right balance of acidity, sweetness, and saltiness.

2 tbsp rice vinegar – Adds a mild tang that enhances the rice’s natural flavor.

1 tbsp sugar – Balances acidity while adding a subtle sweetness.

A pinch of salt – Elevates the overall taste, ensuring a well-rounded seasoning.

• Creamy Spicy Salmon – A Bold, Savory Layer

This rich and flavorful mixture brings heat and umami to the dish.

1 cup sushi-grade salmon, chopped – Fresh, high-quality fish for a melt-in-your-mouth texture.

¼ cup Japanese mayo – Adds a luscious, creamy consistency.

2 tbsp soy sauce – Enhances the umami depth.

1 tbsp sesame oil – Introduces a toasty, nutty aroma.

1 tbsp sesame seeds – Adds a delicate crunch and subtle nuttiness.

2 tbsp sriracha – Brings the perfect level of heat.

2 green onions, chopped – A fresh, slightly sharp contrast to the richness.

• Creamy Crab Mixture – A Classic, Mildly Sweet Filling

A seafood-packed layer that adds both texture and mild sweetness.

½ lb imitation crab meat, shredded – Soft and slightly sweet, perfect for binding.

¼ cup Japanese mayo – Creamy and tangy for a smooth consistency.

12 tbsp soy sauce – Infuses deep umami flavor.

1 tbsp sesame seeds – A nutty crunch to complement the crab.

• Spicy Mayo – The Finishing Touch

A drizzle of this bold sauce ties everything together.

½ cup Japanese mayo – The rich, velvety base.

3-4 tbsp sriracha – Adjust for the perfect level of spice.

1 tsp lemon zest (optional) – Adds a refreshing citrus twist.

1 tbsp ponzu sauce (optional) – Brings a light, tangy umami flavor.

• Decoration

Sushi rice: 1 1/2 cups (cooked)

Sushi-grade salmon: 150g (thinly sliced)

Avocado: 1 medium avocado (sliced thinly)