230 g salmon fillets
64 g mayonnaise
1 tbsp sesame oil
2 tbsp sriracha sauce
1 tsp tobiko (flying fish roe)
200 g cooked japanese rice
1 sheet nori (toasted seaweed) for garnish
salt and pepper to taste
If you prefer fully cooked salmon, after the mayonnaise has been spooned on, torch it for longer until it is firm to the touch