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Season the sushi rice with sushi vinegar by mixing it through gently
In a large bowl, mix together chopped salmon, Japanese mayo, sriracha, and chives. Chill the mixture
Using an onigiri mold or clean wet hands, form the riceballs with salmon mixture in the center
Preheat oil in a pan. Shallow fry each riceball on each side just until golden brown
Brush each side with ponzu, wrap with seaweed, garnish with more filling, and top with a slice of jalapeno