Ingredients:

• 4 (8 oz.) portions fresh salmon
• olive oil
• salt and pepper
• Japanese 7 spice seasoning
• 2 c. uncooked rice, steamed
• soy sauce
• sesame oil
• Kewpie mayo
• sriracha
• Optional: green onions and furikake
• Sides: diced cucumber, sliced avacado, and toasted Nori snack sheets

Directions:

1. Preheat oven to 400*. Line a cookie sheet with aluminum foil. Arrange salmon filets on pan and brush on olive oil. Season with salt and pepper to your liking. Sprinkle Japanese 7 spice mix on top. Bake for about 18-20 minutes until the salmon is flakey. Remove from the oven and using a fork, gently flake the salmon.
2. To arrange: Lay a bed of rice down first. Pour roughly 1/2 tsp. sesame oil and about 1 tsp. of spy sauce over rice. Spoon flaked salmon on top. Drizzle kewpie mayo and sriracha. Do NOT skip the Kewpie mayo, it is heavenly!! Top with optional green onions and furikake.
3. To eat: I opted to mix everything together evenly. The seaweed snack sheets can be used like “tortillas” and top with avocado and cucumber if desired.

Yields 4 servings | Eat, Bork & Be Merry! | Kate Lax-Watkins | © Just Borking Around