• Mix soy sauce, honey, brown sugar and red pepper together in bowl
• add salmon and marinate in refrigerator for ½ hour
• while salmon is marinating pour 1 tbsp oil in pan and warm up avocado
  
• when avocado is starting to brown on both sides remove from pan and set aside
• wipe out pan and add 1 tablespoon butter and the panko bread crumbs
• lightly toast bread crumbs in pan and set aside
  
• wrap nori in foil and bake in oven at 325 for 10 minutes, break each sheet into 4 pieces
  
• rinse rice very well with cold water
• add rice and 1¾ cups cold water to a pot
• cover and bring to a boil on medium high heat
• reduce heat and simmer for 15 minutes until water has absorbed
• while rice is cooking take salmon out of refrigerator and remove from marinade
• add 1 tbsp oil to pan and cook salmon for 5 minutes per side for medium rare, longer if you like it more well done
• when rice is done fluff with a fork and put into a mixing bowl
• blend rice vinegar with granulated sugar and salt and mix into rice

To assemble

• place rice on plate, top with 2 pieces of nori
• place salmon on nori and top with peeled avocado, salmon roe and crunchy panko