Crispy rice squares topped with creamy salmon, avocado, and sesame seeds, a simple, fresh twist on sushi flavors.

2 cups cooked sushi rice

1 tbsp rice vinegar

1/2 tsp sesame oil

6 oz cooked salmon, flaked

2 tbsp mayonnaise

1 tsp sriracha

1 tsp soy sauce

1 small avocado, sliced

2 green onions, chopped

1 tsp sesame seeds

Oil for frying

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1. Mix rice with rice vinegar and sesame oil. Press into dish and chill 30 minutes.

2. Cut into squares. Fry each side 2–3 minutes until golden and crisp. Drain on rack.

3. Mix flaked salmon with mayo, sriracha, and soy sauce.

4. Top rice squares with avocado, salmon mix, and sesame seeds.

5. Serve warm with drizzle of soy sauce or teriyaki.

Use chilled rice for best texture.

Adjust spice level by adding or reducing sriracha.

Air fry at 400°F for 10–12 minutes for a lighter option.