How to make it:
Carefully slice the skin off the bottom of the salmon. Or, I've seen people pour super hot water onto the skin side and peel it off. Give it a try! Slice into 1 inch cubes. Place into a bowl. Marinate in soy sauce, rice wine vinegar, oyster sauce, honey, and ginger, refrigerate for 30 mins to 1 hour.

When ready to proceed, preheat oven to 400°F. Rinse the rice well. Either place in a small-hole strainer and let water run through, or in a pot and swirl around in water for a couple minutes; drain starchy water. Cook according to package directions.

Bake salmon on a sheet pan lined with parchment paper for 10-12 minutes, or until opaque in color.

While those are cooking, toast up sesame seeds. Using a small dry skillet over medium heat, toast for about 4-5 minutes, swirling the pan often. They will burn if you let them sit in one spot over the heat. Once they start to turn a little golden in color, remove them from the heat.

Next, chop the seaweed sheets into tiny flakes. Add to the toasted sesame seeds and garlic powder. Toss together and sprinkle over the cooked salmon. Mix to coat evenly.

Begin building your bowl with cooked rice and salmon cubes. Squirt down some kewpie mayo and sriracha. Top with chopped green onions.

Serve hot with chopsticks or a fork; or spoon onto seaweed sheets and eat as a finger food.

Additional toppings: wasabi sauce, avocado, cubed cucumber, tobiko (fish roe), or dip in some soy sauce. Anything you like!

Enjoy!