Ingredients
Preparation
- Cook rice according to package directions. Set aside.
- Preheat oven to 350F.
- On a cutting board, start by filleting the salmon into 2 4 ounce pieces to make it easier to chop.
- Cut salmon into 1-inch cubes, skinned.
- Transfer to a bowl and add mayo, soy sauce, sriracha, and sesame oil. Mix well until evenly coated.
- In two 5-inch ramekins, layer cooked rice and pat down until an even layer is formed. Top with your salmon mixture and bake for 12-14 minutes.
- Once cooked, remove from oven and top with a drizzle of more mayo, sriracha, japanese bbq sauce, furikake and sliced jalapenos.
- Optional - serve with seaweed sheets.
