Spicy Salmon Onigiri

Rice:

1. Wash rice with water 3 times or until water is clear.
2. Cook rice in rice cooker along with kombu.
3. Combine rice wine vinegar, sugar, and salt in a pan until sugar and salt are dissolved.
4. Once rice is done cooking, incorporate vinegar mixture into rice.

Salmon:

1. Season salmon with salt and bake at 425 degrees Fahrenheit for 12 minutes.
2. Let salmon cool to room temperature and combine with kewpie mayonnaise, TABASCO sriracha sauce, soy sauce, and sesame oil.

Assembly:

1. Wet your hands with water so the rice does not stick and place about a half a cup of rice in your hand.
2. Create a dimple and fill the rice with 2 tbsp of salmon.
3. Encase the filling with about 1/4 cup of rice and form the onigiri by forming a triangle shape with your palms.
4. Wrap in nori and top off with more salmon.