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Pre-heat oven to 450F.
For the Sushi Rice Seasoning: Add in all ingredients to a small sauce pot and cook over medium heat until the vinegar simmers, remove from heat and allow to stand until the salt and sugar has fully dissolved.
Once rice has cooked allow to stand for 10 minutes. Transfer rice into a large bowl, add in half of the sushi rice vinegar and gently fold rice with a spatula. Add in the rest of the vinegar and fold again. Place rice in an oven safe dish and reserve.
For the Chili-Miso Mayo: Add all ingredients (except the brown butter) into a bowl and whisk to combine. Slowly drizzle in the brown butter while whisking and reserve sauce.
To Assemble: Slice the salmon fillet into three even pieces (slice on a bias). Lay the salmon pieces over the sushi rice. Add about 3 oz of the Chili-miso mayo over the salmon, make sure all the salmon is covered with sauce. Bake in the oven for 8-10 minutes or until the sauce is golden brown and slightly charred on top. Remove from oven.
To Finish: Garnish with a drizzle of spicy mayo, sweet soy, sliced green onions & sesame seeds. Serve with seasoned seaweed snacks to make the 'sushi tacos'.