2 x 6oz portions of Wild Sockeye Salmon
2 tbsp Japanese Mayonnaise (or regular mayo works, as well)
2 tsp sriracha sauce
1 tsp soy sauce (or Tamari)
Jalapeno pepper, finely sliced
1 cup sushi rice, cooked
2 tbsp coconut oil
Cook rice according to package. Once cooled, wet fingertips with water and form rice into desired size and shape (I use approx 1 tbsp of cooked rice each piece). Heat coconut oil in skillet on medium-high heat. Place rice pieces in skillet and cook 2-3 min per side until just crispy and warm. *NOTE: You may skip this step all together and just serve without crisping the rice.
Thaw and skin salmon portions. Cut salmon into small cubes and place in bowl. Gently stir in mayonnaise, sriracha and soy sauce. Spoon salmon mixture onto rice. Top with sliced jalapeno and sesame seeds. You may serve with a side of soy sauce, if desired.
Servings: Depending on how large your pieces are, this will make approx 16 bite size servings.