# What you'll need:
→ Sushi Rice
01 - 1 cup uncooked sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
→ Crispy Rice
06 - 2 tablespoons vegetable oil for frying
→ Salmon
07 - 7 ounces sushi-grade salmon, finely diced
08 - 1 tablespoon low-sodium soy sauce
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon sriracha (optional)
11 - 1 teaspoon lime juice
12 - 1 tablespoon finely chopped green onion
→ Toppings & Assembly
13 - 1 ripe avocado, sliced or mashed
14 - 1 tablespoon mayonnaise
15 - 1 teaspoon sriracha
16 - 1 tablespoon black or white sesame seeds
17 - 1 tablespoon finely chopped chives (optional)
18 - 1 sheet nori, cut into thin strips (optional)
# Method:
01 - Rinse sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, cover, and simmer on low heat for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold this seasoning into the cooked rice and let it cool to room temperature.
03 - Press cooled rice evenly into a parchment-lined 8-inch square pan to a 1/2-inch thickness. Refrigerate for 20 minutes.
04 - Combine diced salmon, soy sauce, toasted sesame oil, sriracha, lime juice, and green onion in a bowl. Mix gently and chill until assembly.
05 - In a small bowl, combine mayonnaise with sriracha and set aside.
06 - Remove rice from pan and cut into 2-inch squares. Heat vegetable oil in a nonstick skillet over medium-high heat. Fry rice squares 2 to 3 minutes per side until golden and crisp. Drain on paper towels.
07 - Top each crispy rice square with avocado, salmon mixture, a drizzle of spicy mayonnaise, sesame seeds, chives, and nori strips if desired.
08 - Serve immediately while rice is warm and crispy for best texture and flavor.
