ingredients      |  Makes 12 cones

1/4 cup rice vinegar
1 Tbsp granulated sugar
1/2 tsp salt
1 1/2 cups raw sushi rice
1/3 cup good quality mayonnaise
1 Tbsp fresh lime juice
1 lb fresh boneless, skinless salmon
1 Tbsp toasted sesame seeds
6 sheets of roasted seaweed
2 avocados, thinly sliced
1 small Long English cucumber, cut in half, then into thin strips
2 oz pea shoots
Soy sauce or tamari for serving


Line a large rimmed sheet pan with parchment paper.

In a small bowl, mix together the vinegar, sugar and salt. Stir until the sugar is dissolved and set aside.

Place the rice in a medium-sized pot, and add 2 cups of cold water. Let it soak for 15 minutes. Drain and rinse the rice well, then return it to the pot and place it on the stove. Turn the heat to high and bring to a soft boil. Stir once, then lower the heat to a simmer, cover, and cook for 20 minutes. Remove from the heat and transfer the rice to the prepared sheet pan, spreading it out as much as possible. Immediately pour the vinegar mixture overtop of the rice, and using a rice paddle or a spatula, flip and turn the rice to allow it to cool, and to incorporate the liquid. Cover with a damp towel and keep it at room temperature. If you won’t be assembling the rolls in the next hour, refrigerate the rice.

In a small bowl, mix together the mayonnaise, lime juice, and 1 tablespoon HIGH TIDE MAUI SAUCE. Cover and refrigerate until ready to use.

Heat oven to broil, and position a rack on the top rung. Line another rimmed sheet pan with parchment paper.

Cut the salmon into 12 pieces, long and thin, about 6 inches in length. Place the pieces on the sheet pan and brush generously with HIGH TIDE MAUI SAUCE. Sprinkle with sesame seeds. Place under the broiler until browned and just barely cooked through, 3-4 minutes. Internal temperature of salmon should be 145°F when done.

Cut each piece of seaweed in half, so you have 12 rectangular pieces. Lay out a piece of seaweed on a clean surface, long side facing you. Scoop about 1 1/2 tablespoons of rice onto the left side of the seaweed. Using wet fingers, press the rice onto the seaweed, so it covers only half of the seaweed. Spread some of the mayonnaise on top of the rice. Lay a piece of salmon diagonally on top, with the tip of the fish just to the right of the top left corner. Let it hang over the edge of the seaweed, just a bit. Follow this pattern with the cucumber, avocado and pea shoots, making sure you don’t use too many ingredients, or the roll will burst.

Now, pick up the left bottom corner of the seaweed and roll it over the inside ingredients, tucking the corner in underneath the fish and vegetables. Continue rolling, allowing the seaweed to follow its natural shape, rolling in a clockwise direction, creating a cone. Repeat with remaining ingredients.

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