1: Preheat the oven to 375°F.
2: To a small baking dish, add 1 tbsp of the sesame oil. Then add the rice, crumbled seaweed, and water. Cover with tin foil and bake for 40 minutes or until the rice is done.
3: While the rice is cooking, add the salmon, soy sauce, sesame oil, chili garlic crisp, and green onions to a small bowl and mix until evenly distributed.
4: When the rice is done cooking, top with more seaweed, then add the salmon. Bake again for 15 minutes or until the salmon is cooked.
5: Top with kewpie mayo and sriracha and enjoy!
