Put nori in a plastic bag. Crush nori into small pieces with your hand.
Mix crushed nori with warm rice and 1/4 tsp salt. Set aside.
Mix mayonnaise, sriracha, 1/2 of the tobiko, and 1/4 tsp salt, stir until evenly distributed.
Put 1/2 of the nori rice on a plate then topped with 1/2 of raw salmon. Sprinkle the salmon with white pepper and a pinch of salt. Broil with a torch until the surface of the salmon caramelized.
Spread 1/2 of tobiko sauce on top then broils again with a torch until the sauce on top caramelized.
Repeat step 4-5 on another plate.
Before serving, sprinkle the Tobiko Salmon Mayo Rice with chive and the rest of the tobiko. Enjoy!