Wrap a bamboo sushi mat with plastic wrap and place half a sheet of nori on top. Spread the sushi rice evenly over the nori, then flip it over so the rice faces down. Place the salmon strips, cream cheese, and Japanese cucumber along the centre, then roll tightly using the mat. Lay thin slices of salmon over the roll and gently press with the mat to hold everything in place. Using a sharp, damp knife, cut the roll into 8 even pieces and arrange on a serving plate. Spoon about ½ teaspoon of Angry Rooster Roasted Sesame & Nori Chili Crunch onto each piece, then finish with a few drops of chilli oil around the plate.
Spicy Salmon Crispy Roll
