by on 
ingredients
rice:
1 cup sushi rice, uncooked
2 tbsp unseasoned rice vinegar
1 tsp sugar
1/2 tsp salt
salmon:
2 lbs salmon
salt, garlic powder, onion powder, chili powder, paprika + dried oregano to taste
1/4 cup sesame oil (divided)
spicy mayo:
1/2 cup kewpie mayo
2 tbsp Sriracha sauce
1 tbs honey
assembly:
1 large avocado, sliced
1 large carrot, julienned
3 Persian cucumbers, sliced
2 scallions, diced
4 oz salmon caviar
1 nori sheet, sliced thin strips
1 tbs black sesame seeds
instructions
rice:
Cook your rice according to package instructions. In a small pot, warm your rice vinegar, sugar, and salt until just about to boil, and then remove from the burner. Transfer your COOKED rice to a platter, evenly pour the mixture on top, and fluff with a fork.
salmon:
Remove the skin from your salmon. Pat dry the fish with a paper towel. Cube the salmon into 1.5-inch chunks. Season the pieces with the seasonings – generously. Toss them to spread it all over the pieces.
In a large skillet, working in 2 batches, heat 2 tbsp sesame oil on medium-high. Add HALF the salmon and cook for 3-4 minutes per side, gently turning. The internal temperature of salmon should be no less than 145°F. Transfer cooked salmon to a paper towel-lined platter. Wipe down your pan clean and repeat with remaining oil and salmon.
spicy mayo:
Whisk all of the ingredients together until smooth.
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