Spicy Sushi Roll

Instructions:

1. Rinse sushi rice in cool water.
2. Place the rice in a medium saucepan with two cups of water over medium-high heat.
3. Once the water is boiling, reduce the heat to low, cover the saucepan, and cook for 15-20 minutes.
4. Remove the rice from the heat, remove the lid, and allow it to rest for five minutes.
5. Meanwhile, place the vinegar, sugar, and salt in a microwave-safe bowl and heat for 20-30 seconds or until the sugar and salt dissolve.
6. Transfer the rice to a large bowl and combine it with the vinegar mixture.
7. Cover the bowl with a damp kitchen towel and set it aside.
8. Preheat the oven to broil and lightly grease a small baking sheet with pan release spray.
9. Coat the salmon filet with two tablespoons of TRUFF Spicy Mayo and place it on the prepared baking sheet.
10. Broil the salmon for 5-8 minutes or until lightly seared.
11. Remove the salmon from the oven and set it aside for 2-3 minutes before slicing into thin strips.
12. Place a sushi mat or wax paper on a clean work surface.
13. Place one sheet of nori on the sushi mat and spread approximately a 1/2 cup of sushi rice in an even layer on the sheet.
14. Spread 1-2 tablespoons of mashed avocado over the rice.
15. Place a couple of salmon slices horizontally about one inch up from the bottom of the nori sheet.
16. Place a small portion of shredded cabbage, carrots, scallions, and cucumbers horizontally next to the salmon.
17. Bring the bottom section of the nori sheet up and over the salmon and veggies.
18. Roll the sheet into a tight cylinder. Repeat these steps for the remaining nori sheets.
19. Slice the rolls into one-inch pieces and place them on a platter.
20. Whisk together TRUFF Spicy Mayo and lime juice in a small bowl
21. Drizzle the sauce over the sushi and sprinkle the pieces with sesame seeds and chopped scallions.
22. Serve sushi with soy sauce and pickled ginger on the side.