01 -
Mix up your rice vinegar with sugar and salt until everything dissolves. Pour this tasty mixture over your warm sushi rice and fold it in gently.
02 -
Line a baking pan with plastic wrap, spread out your seasoned rice, and press it down nice and even. Pop it in the fridge for at least 4 hours or overnight if you're planning ahead.
03 -
Dice up your sushi-grade salmon into small chunks, then mix it with Kewpie mayo, Sriracha, scallions, soy sauce, and a splash of sesame oil. Keep it chilled until you're ready to use it.
04 -
Cut your chilled rice block into 16 cute rectangles. Heat up some oil and fry these babies until they're golden and crispy on both sides. Let them cool on paper towels.
05 -
Top each crispy rice piece with a slice of avocado, a generous spoonful of your spicy salmon mix, and a few jalapeño slices. Finish with a sprinkle of those toasted sesame seeds. Serve right away while they're still crispy!