Step 1

Cut the salmon into 3 inch by inch and a half pieces, about the size of a musubi mold. Marinade skin side up in a glass dish with half a cup or so of the passion fruit ponzu for 30 minutes. Save the remaining ponzu for dipping sauce. Make the rice while the salmon is marinating (recipe and instructions in notes)

Step 3

Line a baking sheet with foul and lightly spray with oil Heat oven to 425 Deg f. Place marinated salmon skin side down on foil and bake for 5 min. Set boiler to high and broil for another 2-3 min.

Step 5

Spoon some more ponzu over the salmon and remove the skin

Step 7

Place the musubi maker over the middle or lower third of the strip of seaweed and spoon in about 1/3 cup of rice. Press down with the musubi maker top then remove the mold. Sprinkle a little furikake over the rice, then a piece of salmon and wrap up the seaweed, using a little water if necessary to seal. Repeat with remaining rice and salmon.

Step 9

Combine the mayo sriracha and togarachi in a bowl. Drizzle a little over the musubi before eating. And if you like to like I do, dip into the ponzu too.