Makes 2 rolls
INGREDIENTS
2 nori sheets
1 batch of sushi rice (you will have leftovers), cooled to room temperature
5oz sushi grade salmon, cut into small pieces
3 tbs mayonnaise
Siracha sauce, to taste
Coconut aminos, to taste (or soy sauce)
1/8 tsp maple syrup
1 tbs chopped scallions plus more for garnish
1/3 cup panko crumbs 
1-2 tsp lemon zest
1-2oz Salmon roe for garnish

METHOD
1. Add a splash of siracha sauce and coconut aminos, and the maple syrup to mayonnaise and mix well. Adjust for personal taste. Too much spice is not advised for caviar pairing. 
2. Heat panko crumbs on a small frying pan with a little bit of oil until they just start to become golden brown. Remove from heat, mix in lemon zest and set aside. 
3. Mix together salmon, mayo mixture and chopped scallions. Add a little of the panko crumbs. Set aside. 
4. Put 1 nori sheet on a bamboo mat and cover the surface with a thin layer of sushi rice (wetting your hands helps with the stickiness). Lay half of the salmon mixture along the length of the rice in a strip, being careful not to overfill it. Add more panko if desired. Roll up tightly and squeeze to seal when you reach the end.
5. Repeat with remaining nori sheet and salmon mixture.
6. Cut each roll into 6 pieces, top with salmon roe, chopped scallions and more panko crumbs.