I've made plenty of sushi at home but had yet to step outside the raw world of sushi-grade fish often associated with rolls. Plus, I'm just not that intoimitation crab, so I was pleasantly surprised by how well the poached walleye acted as a substitute in this recipe.

This sushi roll, or "maki," is a hybrid between the California and spicy tuna styles. The idea here is to use freshwater fish and create a cooked mixture that resembles what traditionally comes in a spicy tuna or salmon roll, then form the California-style rolls with the rice on the outside of the nori.

These rolls are fun to make at home and come together super fast if you make the sushi rice and spicy walleye a day ahead. Kewpie mayo has become readily available at most big box grocers too, and I highly recommend getting some. Grab yourself a sushi roll mat too. They're only a few bucks and make rolling these incredibly easy.

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1. Make the rice. Rinse the rice in a fine mesh strainer until the water runs clear. Next, soak the rice in cold water for twenty minutes. Strain the water from the rice. You can use the soaking water or fresh water to cook the rice. If you have access to one, use a rice cooker and follow the directions on the package, or cook the rice in a covered pot that vents on the stove.
2. While the rice is cooking, heat the rice vinegar in the microwave or on the stovetop and dissolve the sugar and salt into the vinegar. When the rice is done cooking, add it to a large mixing bowl and gently fold the vinegar mixture into the rice using a rice paddle or wooden spoon. Try not to break the rice. Traditionally you would fold the rice until it cools to room temperature, but transferring it to a sheet pan, covering the rice so it doesn't dry out, and using the refrigerator to speed the process works fine.
3. While the rice is cooling, poach the fish. Bring a pot of water with a couple of tablespoons of soy sauce, a few slices of lemon, and two rough chopped scallions to a simmer. Gently poach the fish until cooked through and tender—strain and cool.
4. Mix the spicy walleye. Make the spicy mayo by mixing the kewpie mayo, lemon juice, chili crisp, sriracha, and sesame oil. Crush the fish gently by hand and mix it with the spicy mayo.
5. Use a mandoline to shave matchsticks of seedless skin-on cucumber or cut with a knife. Slice the green onion on a long angle into thin strips. Slice the avocado.
6. Wrap the entire sushi roll mat in plastic wrap. Wet your hands and carefully spread a layer of rice around two pieces of rice thick and press it down just enough to be even. Be sure to leave around one inch on the top and bottom and a touch of room on each end of the mat. Break a piece of nori roughly in half and place the textured side facing down on the rice. Leave a little more space at the top of the rice layer for rolling purposes.
7. Fill and roll the sushi. Start by adding an even line of the spicy walleye on the nori at the edge closest to you. Evenly lay cucumber, avocado, and green onion alongside the spicy walleye. Roll the rice over with the mat until it touches the nori again, and tuck it tightly without pressing in hard. Finish rolling the end off and lightly squeeze across the entire roll to secure the seam of rice.
8. Sprinkle the sesame seeds on a flat surface. Take the formed sushi log and roll it over the seeds to evenly coat the rice. If you have tobiko, you could apply it like the sesame seeds.
9. Using a very sharp knife, begin cutting the roll into pieces. Wipe the blade with a wet towel after every cut—reform as needed. Serve the rolls with pickled ginger, soy sauce, wasabi paste, maybe some extra spicy mayo, and even tobiko if you can get your hands on it.