Prepare the rice:

Cup of Yum
1. Cook the sushi rice in an electric rice cooker, or with your preferred method.
2. In a medium saucepan, combine the rice vinegar and sugar and bring to a boil.
3. Once rice is fully cooked and is still hot, carefully drizzle in the rice vinegar-sugar mixture and mix with a rice paddle.
4. Cool the rice slightly.
5. Place the rice onto a work surface lined with plastic wrap or parchment paper and shape into a flat rectangle.
6. Tip: Use a rolling pin to flatten the rice down.
7. Chill the rice in the fridge for a few hours or in the freezer for an hour, until firm.
8. Remove from fridge or freezer and cut into small bite-sized pieces, about 1.5" in size.
9. In the meantime, heat a frying pan over medium high heat.
10. Pour in vegetable oil and heat to a temperature of 425F.
11. Add the rice clusters into the oil and pan fry for about 2-3 minutes on the first side, flip and fry for another 1-2 minutes on the second side, until golden brown and crisp.
12. Remove with a slotted spoon and drain on paper towel.

Make the topping:

1. In a bowl, combine canned salmon, sriracha, lime juice, sesame oil, kewpie mayonnaise, salt & black pepper, sesame seeds and green onions.
2. Flake the salmon with a fork and mix the ingredients together.

Assemble:

1. Place sliced avocado onto the crispy rice.
2. Top with the salmon mixture.
3. Garnish with sliced jalapeno and additional sesame seeds.