Step 1

Prepare the sushi rice and mix in the seasoning. There's a great recipe for authentic sushi rice here.

Step 2

Line a loaf pan with plastic wrap and press the rice into the bottom of the loaf pan. Cover the rice with plastic wrap as well. Chill completely in the fridge.

Step 3

Mince the salmon into small pieces. Make sure all bones are removed. Stir in the mayo, sriracha, and sesame oil. Put in the fridge to chill with the sushi rice.

Step 4

Preheat the oil in a non-stick skillet over medium heat.

Step 5

Remove the rice from the fridge, and carefully remove it from the loaf pan using the plastic wrap to help you pull it out. Cut into 8 equally-sized squares.

Step 6

Fry in batches in the preheated oil until the rice is lightly golden brown. Flip and repeat on the other side. Continue until all the rice is cooked. Once it is fried, place it on a plate lined with paper towels to drain.

Step 7

Let the crispy rice squares come to room temperature.

Step 8

Top with a healthy dollop of the spicy salmon mixture.

Step 9

Sprinkle with furikake and a little Bachan's, if desired.