1-Making crispy salmon rice at home: start with preparing your ingredients. First, cook the 2 cups of short grain sushi rice according to package instructions, then season it with a heated mixture of 3 tablespoons rice vinegar, 3 tablespoons sugar, and 1 ½ teaspoons kosher salt. Let it cool for a bit to make it easier to handle.

2-Next, press the seasoned rice into a lined 8×8-inch pan, cover it, and freeze for about 3 hours until it’s firm. While that’s chilling, chop the 1 pound of sushi-grade salmon into ¼-inch cubes and mix it with 2 tablespoons mayonnaise, 2 tablespoons sriracha, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1 finely chopped stalk of green onion. Pop that in the fridge to marinate.

3-Building and Frying the Rice: Once the rice is firm, cut it into 18 rectangles, about 6 rows by 3. Heat neutral oil, like avocado oil, in a pan to about ½-inch deep until it’s hot. Fry the rice blocks for 1-2 minutes per side until they’re golden and crispy, then drain them on paper towels to remove excess oil.

4-For assembly, top each crispy rice block with thinly sliced avocado, the spicy salmon mixture, and a slice of jalapeño. Drizzle with a bit more toasted sesame oil and sweet chili sauce, then sprinkle on some toasted white sesame seeds. Serve it right away for the best crunch and flavor.