Instructions

1. Season the rice. In a large bowl, mix the warm rice with vinegar, sugar, and salt. Taste and adjust the seasoning if needed. Cover and set aside.
2. Season the Alaska salmon. In a medium bowl, break up the Alaska salmon using a fork. Add the mayo, sriracha, honey, scallions, and a few cranks of freshly ground black pepper and mix to combine. Cover the bowl and set aside.
3. Make the egg strips. Whisk the eggs in a small bowl with a fork and season with salt and pepper. Grease a large nonstick pan with oil over medium-low heat. Pour in the eggs to coat the bottom of the pan in a thin layer, and cook until the edges are set. Gently flip the eggs using a large spatula and cook until the other side is set.
4. Transfer the fried egg round to a cutting board. When cool enough to handle, cut the egg in thirds crosswise. Stack the pieces and thinly slice lengthwise into strips.
5. Prepare nori. Stack the nori sheets a few at a time and cut in half lengthwise, then cut crosswise to make 4 smaller rectangles. Repeat until you’ve cut all nori sheets. This should produce 24 to 32 pieces.
6. When ready to serve, arrange the fried egg strips, sliced vegetables, and other fillings of your choice (the options above are only suggestions; feel free to mix and match according to your preferences) on a large plate, along with the nori, rice, and seasoned Alaska salmon. Allow guests to make their own hand rolls by spreading a thin layer of rice on a piece of nori, topping it with their fillings of choice, and dipping it in a bit of soy sauce to enjoy.