Spicy Salmon Hand Rolls

• While rice cooks, pat salmon* dry with paper towels; season all over with salt and pepper. Place on a baking sheet, skin sides down. Roast on top rack until cooked through, 8-10 minutes. • While salmon cooks, in a medium bowl, whisk together mayonnaise, ponzu, and Sriracha to taste. Set aside.

• Trim and quarter cucumber lengthwise into spears. Cut spears into sticks (like fries; ours were 3 inches long and 1/3 inch thick). Trim and slice mushrooms into 1⁄2-inch- thick pieces (skip if your mushrooms are pre-sliced!).

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • Add half the vinegar and cook, stirring, until mostly absorbed, 1-2 minutes. Turn off heat; stir in sweet soy glaze and sesame seeds until coated.

• Once salmon is done roasting, remove skin and discard. • Transfer salmon to bowl with spicy ponzu mayo. Using a fork, break salmon into pieces and stir to coat.

• Fluff rice with a fork; stir in remaining vinegar and 1 tsp sugar (2 tsp for 4 servings). • Cut or tear roasted seaweed sheets in half along perforation lines into about 4-inch- wide pieces.