Directions

1. Thaw salmon and pat dry.

2. Mix salmon with coconut aminos, kewpie Mayo, and sriracha. Set aside or in the fridge.

3. Cook rice according to package. For sushi rice, combine rice wine vinegar, sugar, and salt and microwave for 30 seconds. Stir into cooked, warm rice.

4. Preheat oven to 325.

5. In an 8” x 11” pan or pie pan, press cooked rice into the base to cover.

6. Sprinkle furikake seasoning over the rice, then the salmon mixture, more Furikake, and a drizzle of kewpie Mayo and sriracha. Top with green onions.

7. Bake at 325 for 10 minutes.

8. Serve warm with seaweed, cucumber, and avocado.

9. Enjoy!