Sushi Rice
1. Place the sushi rice in a bowl and rinse under cold water until the water runs clear.
2. Transfer the rinsed rice to a small saucepan with 1½ cups of water.
3. Cover and bring to a boil over high heat.
4. Once boiling, reduce heat to low and gently simmer for 15 minutes.
5. Turn off the heat and allow the rice to sit, covered, for an additional 5 minutes.
6. Transfer the cooked rice to a mixing bowl. Gently fold in the salt, sugar, and rice vinegar until evenly incorporated.
7. Allow the rice to cool to room temperature, approximately 1 hour. Cover loosely with plastic wrap or a clean kitchen towel while cooling.
Crispy Rice
1. Once cooled, press the rice into an even layer approximately ¾-inch thick on a lined tray or shallow dish.
2. Refrigerate for about 1 hour to firm up (recommended for cleaner cuts).
3. Cut the rice into bite-sized rectangles or squares.
4. Heat a thin layer of neutral oil in a skillet over medium heat.
5. Pan-fry the rice pieces until golden brown and crispy on both sides. Remove and drain on paper towels.
Creamy Sriracha Mayo
1. In a small bowl, whisk together Japanese mayonnaise, sriracha, and salt until smooth.
2. Set aside refrigerated until ready to use.
Ponzu Dipping Sauce
1. In a small bowl, combine soy sauce, lime juice, rice wine vinegar, and sugar.
2. Stir until the sugar is fully dissolved. Set aside.
Assembly
1. Combine the lightly flaked salmon bites with 2-3 tbsp of the spicy mayo and mix until just combined.
2. Top with slices of avocado and the salmon mixture.
3. Add a small dollop or drizzle of creamy sriracha mayo and extra sriracha for more spice.
4. Finish with sliced scallions and sesame seeds for garnish.
5. Serve immediately with ponzu dipping sauce on the side.
