Cut the hot dog bun using a bread knife with a serrated edge in the middle of the bun. Spread butter inside the bun.
Toast the buttered side buns on a pan for few minutes until golden brown and crispy. Set aside.
Sprinkle the sliced salmon with salt, then broil with a torch until the surface of the salmon caramelized.
Mix mayonnaise and sriracha. Place it in a piping bag.
Placed lettuce, and grill salmon then topped it with mayonnaise and sriracha sauce in a zig-zag way.
Before serving, sprinkle with tobiko and chive.
Enjoy!