Directions

1. Thaw salmon, remove skin and cut into 1/2" pieces.

2. In a bowl, mix Japanese mayo, sriracha mayo, sweet chili sauce, and toasted sesame oil.

3. Add salmon to the sauce and stir until covered.

4. Cut a sheet of seaweed paper in half (so you have two rectangles) and lay half on a plate.

5. Add rice, salmon, and avocado to the seaweed paper.

6. Roll up slowly into a handroll.

7. Optional: sprinkle furikake seasoning and soy sauce or sriracha.

8. Enjoy!