Crispy Sushi Hot Dogs

Mix vinegar, sugar, and salt into the rice to make sushi rice.

~5 min

Spread the rice thinly and evenly over the seaweed.

~5 min

Lay salmon, cream cheese, avocado, and cucumber lengthwise on the rice and roll it tightly into a hot dog shape.

~8 min

Watch out: A loosely rolled log falls apart when breaded or baked — press firmly with a bamboo mat to roll it tight.

Coat the roll in flour, then beaten egg, then panko, in that order.

~5 min

Preheat an air fryer (or oven) to 180°C (350°F) and cook until golden and crispy.

~12 min

Why: Air-frying instead of deep-frying keeps it crispy with much less oil.

Remove and let cool slightly.

~3 min

Slice on a diagonal into bite-sized pieces.

~2 min

Serve with sriracha mayo sauce.

~1 min