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First, rub some sesame oil on your hands and form the rice balls. Then, let sit in the freezer for 40-50 minutes or until hardened but not fully frozen.
Secondly, add some avocado oil to a pan (enough to coat at least half of the rice balls) and fry the rice on both sides until golden. It was about 3-4 minutes per side.
Then, finely chop the salmon to the desired consistency.
Combine the Japanese mayo, sriracha, Tamari, sugar, miso and sesame oil.
Add in the salmon to the spicy mayo and mix in the chives. Then, let sit in the fridge until everything else is ready.
Poke a hole in the rice balls with your thumb. Then, using a piping bag fill the crispy rice balls.
Lastly, top with sesame seeds, Serrano and add the soy sauce to taste.