Step 1

Preheat your pellet grill or smoker to 200°F.

Step 2

Place the uncooked sushi rice in a small pot with the water. Let it sit for 30 minutes.

Step 3

Season the cream cheese with the togarashi. Smoke for 20 minutes.

Step 4

While the cream cheese is smoking, bring the rice pot to a boil. Immediately turn the heat to low, cover, and let cook for 10 minutes. Turn the heat off, and keep the cover on for another 10 minutes. Fluff and mix in 1/4 of the rice seasoning packet.

Step 5

Form the rice into a brick the same size as the cream cheese.

Step 6

Place the cream cheese on top of the rice brick.

Step 7

Cut the salmon filet into cubes. Mix in the sriracha and soy sauce. Pile the salmon on top of the smoked cream cheese.

Step 8

Top with sliced jalapeño, and drizzle with wasabi mayo. Sprinkle crushed nori on top.