Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions with 1¼ cups of water. Allow to cool completely.

Prepare the salmon topping by dicing sushi-grade salmon into small cubes. In a bowl, mix with 2 tablespoons of mayonnaise and 1 tablespoon of sriracha. Stir until combined.

Once cooled, grease a baking dish or mold with oil. Transfer sushi rice into the dish, pressing down firmly to form a solid base.

Heat about ½ inch of oil in a skillet over medium heat. Cut out squares from the pressed rice and fry for 2-3 minutes on each side until golden brown.

Layer the salmon mixture on each crispy rice square, adding slices of avocado. Garnish with jalapeños and sesame seeds if desired.

Serve immediately on a platter, garnished with green onions and paired with soy sauce for dipping.