Cook the sushi rice in an electric rice cooker, or with your preferred method.

In a medium saucepan, combine the rice vinegar and sugar and bring to a boil.

Once rice is fully cooked and is still hot, carefully drizzle in the rice vinegar-sugar mixture and mix with a rice paddle.

Cool the rice slightly.

Place the rice onto a work surface lined with plastic wrap or parchment paper and shape into a flat rectangle.

Chill the rice in the fridge for a few hours or in the freezer for an hour, until firm.

Remove from fridge or freezer and cut into small bite-sized pieces, about 1.5" in size.

In the meantime, heat a frying pan over medium high heat.

Pour in vegetable oil and heat to a temperature of 425F.

Add the rice clusters into the oil and pan fry for about 2-3 minutes on the first side, flip and fry for another 1-2 minutes on the second side, until golden brown and crisp.

Remove with a slotted spoon and drain on paper towel.

In a bowl, combine canned salmon, sriracha, lime juice, sesame oil, kewpie mayonnaise, salt & black pepper, sesame seeds and green onions.

Flake the salmon with a fork and mix the ingredients together.

Place sliced avocado onto the crispy rice.

Top with the salmon mixture.

Garnish with sliced jalapeno and additional sesame seeds.