Cook the rice

Cup of Yum
1. In the bowl of an Instant Pot, combine 2 cups rinsed sushi rice (rinsing is key!) and a pinch of salt with 4 cups of water.
2. Cook on high pressure for 5 minutes then allow natural release for 10 minutes. Remove the rice from the pressure cooker and transfer to a large mixing bowl.
3. To season the rice, heat a quarter cup of rice vinegar, 2 tablespoons sugar and a teaspoon of salt in a small saucepan until the sugar has dissolved. Pour over the rice and with a rubber spatula, very gently fold the rice over onto itself to prevent crushing the steamed kernels.
4. Press a damp cloth onto the surface the rice to keep the rice from drying out then allow to cool to room temperature. 

Season and cook the salmon

1. Slice the salmon into cubes then place in a medium mixing bowl.
2. Drizzle over olive oil then season with gochugaru and salt. Mix to combine.
3. Heat a large, non-stick frying pan over high heat. Add the salmon and cook for a few minutes until golden brown on all sides.
4. Remove from the pan and set aside. 

Prepare the spicy mayo

1. Combine the Kewpie mayo, Sriracha and rice vinegar in a small bowl and mix well. 

Serve

1. Spoon rice into a shallow bowl then top with the spicy salmon. Add julienned cucumber, avocado slices and seaweed.
2. Drizzle over some soy sauce to taste then add the spicy mayo and garnish with sesame seeds.
3. Serve immediately.