Crispy Sashimi Sushi Hotdogs

Wash the sushi rice until the water runs clear to remove excess starch.

Cook with 2 cups of water until tender, then let it rest covered.

Mix rice vinegar, sugar, and salt until dissolved, then fold into the rice.

Rub the salmon with salt and sugar, wrap airtight, and refrigerate for 1 hour.

Wash off the cure, pat dry with paper towels, and refrigerate for another 30–40 minutes.

Cut the salmon into small cubes and set aside.

Slice avocado and cucumber, and transfer cream cheese into a piping bag.

Place rice onto nori sheets, add everything toward one side, roll tightly, and seal the edge with water.

Mix flour and water into a smooth batter and place panko in a separate bowl.

Dip each roll into the batter, then coat with panko until fully covered.

Fry in hot oil until golden brown and crispy, then drain on paper towels.

Cut each roll lengthwise down the middle without cutting all the way through.

Add cucumber and avocado, pipe a line of cream cheese, and top with salmon cubes.

Drizzle with teriyaki sauce and mayo-ketchup mix, then sprinkle with sesame and black cumin. Serve immediately.