Directions

1. Prepare the Filling: In a bowl, mix Coho salmon meat with 1 tablespoon of Kewpie mayo, 1 teaspoon of sriracha, and a dash of sesame oil. Adjust spice level to taste.

2. Prepare the Avocado: Slice the avocado into small cubes and set aside.

3. Shape the Rice: Place a handful of cooled sushi rice on a piece of saran wrap and flatten it into a small patty.

4. Add the Filling: Place a spoonful of the salmon mixture and a few avocado cubes in the center of the rice.

5. Seal the Onigiri: Use the saran wrap to gently mold the rice around the filling, shaping it into a triangle or ball, ensuring the filling is enclosed.

6. Wrap with Seaweed: Cut a sheet of seaweed into strips and wrap the bottom of the rice ball with the seaweed.

7. Optional Garnish: Sprinkle with sesame seeds or a drizzle of additional sesame oil for extra flavor.

8. Serve immediately or store in the fridge for later!