Step 1

First, rub some sesame oil on your hands and form the rice balls. Then, let sit in the freezer for 40-50 minutes or until hardened but not fully frozen.

Step 2

Secondly, add some avocado oil to a pan (enough to coat at least half of the rice balls) and fry the rice on both sides until golden. It was about 3-4 minutes per side.

Step 3

Then, finely chop the salmon to the desired consistency.

Step 4

Combine the Japanese mayo, sriracha, Tamari, sugar, miso and sesame oil.

Step 5

Add in the salmon to the spicy mayo and mix in the chives. Then, let sit in the fridge until everything else is ready.

Step 6

Poke a hole in the rice balls with your thumb. Then, using a piping bag fill the crispy rice balls.

Step 7

Lastly, top with sesame seeds, Serrano and add the soy sauce to taste.