- Cook sushi rice per package directions.
- Slice 6 thin pieces of salmon from your salmon filet then mince the rest. With your minced salmon, mix in a bowl with sriracha, masago, and soy sauce. Set aside.
- In a bowl, mix rice vinegar, mirin, sugar, and salt for your sushi seasoning. Once your sushi rice finishes cooking, fold in your sushi seasoning and let cool.
- On a sheet of plastic wrap place and spread about ¼ cup of seasoned sushi rice, then your spicy minced salmon. Lift all sides of your plastic wrap and carefully form rice into a ball. Set aside rice balls (number of pieces vary based on the size of your sushi bon bons!)
- Cut ripe avocado in half (lengthwise) and take out the pit. Carefully peel your avocado skin then set on your cutting board flat. Slice very thin slices of avocado while keeping it together.
- Take a portion of the sliced avocado and spread it on your hand to let it “fan out”. Place avocado “fan” on a plastic wrap and layer a piece of salmon at the end of the avocado. Then place your sushi ball on top. With the same technique as earlier, pick up all sides of the plastic wrap and carefully cradle your avocado and salmon slice to cover your sushi ball. Make as many sushi pieces as you can.
- Plate by placing your Spicy Salmon Bon Bons with masago on top. Serve with soy sauce.
Recipe created in partnership with Andy Nguyen at @Soundsyum_
