In a rice cooker, combine sushi rice and water. Cook according to rice cooker instructions.

Once cooked, transfer rice to a mixing bowl. Mix rice vinegar, sugar, and salt until dissolved, then fold into the rice gently. Let cool.

Heat vegetable oil in a frying pan over medium heat. Once hot, add cooled sushi rice and press down to form an even layer.

Cook for about 5-7 minutes until the bottom is golden and crispy. Flip and cook the other side for another 5-7 minutes. Remove from heat and let cool slightly.

In a bowl, combine diced salmon, soy sauce, sesame oil, and sriracha. Mix well and let marinate for 10 minutes.

Cut the crispy rice into squares or rectangles. Top each piece with marinated salmon, a slice of avocado, and drizzle with spicy mayo.

Garnish with toasted sesame seeds and sliced green onions before serving.