Instructions

• Make sure you have 2 cups cooked sushi rice or brown rice cooled (prepare several hours ahead or up to 3 days in advance and refrigerate so the rice is not warm).
• Trim any packaging from the 1 pound salmon and place the fillet in a baking/casserole dish. Pat dry with paper towels.
• Preheat the oven broiler and place a rack in the third-from-top position.
• Drizzle the salmon with 2 tsp avocado oil and spread to coat the surface. Sprinkle sea salt, garlic powder, and onion powder over the salmon.
• Broil the salmon on the rack third from the top for 10 to 15 minutes, or until the thickest part reaches 145°F (use a digital thermometer inserted into the thickest part). Remove from oven and let cool about 15 minutes, until cool enough to handle. (You may refrigerate the cooked salmon if you want fully chilled hand rolls.)
• While the salmon cooks/cools, make the chipotle sauce: in a small bowl combine the 5-oz container plain Greek yogurt, 2 chipotle chilis in adobo sauce (finely chopped), 1 small clove garlic (minced), and 1 tbsp pure maple syrup (optional). Stir well, taste, and add more chopped chipotle if you want extra heat. Refrigerate until ready to use.
• Cut the 4 full seaweed sheets in half to make 8 half-sheets.
• Peel the ½ medium cucumber and julienne into matchsticks. Slice the ripe avocado.
• Flake or slice the cooled salmon into strips or bite-size pieces for easy layering.
• To assemble each hand roll: hold one half-sheet of nori in your non-dominant hand with the long edge horizontal. Press a thin diagonal strip of rice along the sheet from the top toward the bottom-right, leaving the left edge of the nori mostly clear.
• Along the rice diagonal, place a line of salmon, then drizzle some chipotle yogurt sauce over the salmon, and add avocado slices and cucumber sticks in the same diagonal direction.
• Fold the lower-left corner of the nori upward over the filling (about one-third of the way up), then continue rolling to form a cone or ice-cream-cone shape. Press the edge of the nori to adhere and hold the roll closed.
• Repeat assembly for the remaining half-sheets and fillings. Serve the hand rolls immediately.