Salmon and Avocado Onigiri

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 275°F (135°C).

2. 2

   In a small bowl, combine the sesame oil, soy sauce and sugar.

3. 3

   Place the salmon, skin-side down, in a glass baking dish. Brush with the soy mixture. Bake for 20 to 25 minutes, depending on the thickness of the fish, or until it flakes apart. Remove and compost the skin. Break the fish up into pieces and place in a bowl. Cover and refrigerate for 2 hours.

4. 4

   Add the mayonnaise, Sriracha, avocado and green onion to the bowl of chilled salmon. Season with salt and pepper. Mix well.