Ingredients

• 1 cup short grain sushi rice, rinsed well

• 5 tablespoons seasoned rice vinegar

• 6-8 ounces salmon- sockeye, coho, or king, skin and pin bones removed . Available in Our Premium Seafood Subscription Box

• 2 tablespoons panko

• 1 tablespoon mayonnaise, preferably Kewpie

• 1 tablespoon sriracha

• Coarse sea salt

• 2 tablespoons wasabi peas, crushed lightly

• 2 teaspoons roasted sesame seeds

• 3 small sheets roasted seaweed snacks, julienned

• 1 tablespoon ponzu sauce

• 1 teaspoon yuzu juice or lemon juice

• 1 firm but ripe avocado, sliced thinly

• Fried wonton wrappers for serving

Directions

Make the Rice

In a medium saucepan over high heat, combine the rice with 1¼ cups water and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the liquid is absorbed, about 16 minutes. Transfer to a bowl and stir in the seasoned  vinegar.

Make the Spicy Salmon

Using a sharp knife, cut the salmon into very small cubes and transfer to a bowl. Add the panko, mayonnaise, and sriracha, stirring to combine. Season with salt.

Make the Garnishes

In a small bowl, combine the wasabi peas, sesame seeds, and seaweed. In another small bowl, combine the ponzu and yuzu.

Assemble and Serve

Set a 3-inch ring mold, biscuit cutter, mason jar lid, or bottom- and topless tuna fish can onto a plate. Add ¼ of the rice, pressing to an even layer. Add ¼ of the avocado, followed by ¼ of the salmon. Remove the mold and repeat with the remaining ingredients.

Drizzle the sauce over the salmon and garnish with the wasabi peas, sesame seeds, and seaweed. Serve with wonton chips.