Spamon (Special Salmon) Hand Roll

1. Trim one beet. Finely grate on a surface lined with cheesecloth on top of parchment paper. Gather the grated beet in the cheesecloth, tightly twist the top closed and squeeze the juice into a mixing bowl.
2. Peel the ginger. Finely grate on a surface lined with cheesecloth on top of parchment paper. Gather the grated ginger in the cheesecloth, tightly twist the top closed and squeeze the juice into a mixing bowl.
3. In a small mixing bowl, combine the beet juice, half of the ginger juice, salt and sugar.
4. Add the salmon. Mix to combine, cover and refrigerate for future use.
5. Rinse the sushi rice until the water runs clear. Cook on the stove or in a rice cooker per package instructions. Transfer cooked rice to a sheet pan. Spread evenly and cool. 
6. Add the ¼ c. rice wine vinegar and sesame seeds to the cooled rice. Place in a storage container for future use.
7. In a mixing bowl combine 1 Tbsp. ginger juice, 1 Tbsp. rice wine vinegar and mayonnaise. Cover and refrigerate for future use.
8. Trim the second beet and cut into matchstick pieces. Add to a mixing bowl with 2 Tbsp. rice wine vinegar. Cover and refrigerate overnight.

Serve the Spamon Hand Roll

1. On one end of the nori sheet, spread 2 oz. rice. Top with 2 oz. salmon.
2. Garnish with pickled beets and ginger aioli.
3. Either roll into a cone shape or leave open-faced for the customer to roll.