Rinse 1 cup of short-grain rice under cold water until the water runs clear. Combine with 1.25 cups of water and a pinch of salt in a medium saucepan. Bring to boil, then reduce to low and cover. Cook for 15 minutes until water is absorbed and rice is sticky.

In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Season the salmon fillets and place skin-side down in the skillet. Cook for 4-5 minutes until crispy, then flip and cook for another 2-3 minutes until tender.

Fluff the rice with a fork and let cool. In another skillet, heat a splash of oil over medium-high heat. Add the rice, pressing down to form a flat layer. Cook for 5-7 minutes until golden and crispy, then flip and crisp the other side.

Layer the crispy rice on a plate, place the salmon fillets on top, and drizzle with soy sauce.

Slice the avocado and arrange over the salmon and rice. Sprinkle with green onions and sesame seeds.

Serve warm and enjoy your Salmon Crispy Rice!