B.C. Roll

Cook and season the sushi rice, then let it cool until just warm and tacky.

Grill or broil salmon skin until crisp, then slice it into narrow strips with cucumber.

Spread rice over nori, sprinkle with sesame, flip if making an inside-out roll, and add salmon skin and cucumber.

Roll tightly with a bamboo mat, sealing the edge with a few grains of rice.

Slice with a damp knife and serve with soy sauce, pickled ginger, and wasabi if desired.