Rinse the sushi rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice and water. Bring it to a boil, cover, and reduce the heat to low.

Let it simmer for about 18-20 minutes until all the water is absorbed.

Remove from heat and let it sit for 10 minutes, covered, to finish steaming.

In a bowl, mix the diced salmon with sriracha and mayonnaise until well combined.

In a large non-stick skillet, heat a small splash of oil over medium-high heat.

Once hot, spread the cooked sushi rice evenly across the skillet, pressing it down to form a compact layer.

Cook for about 5-7 minutes, or until the bottom is golden and crispy.

Once the rice is crispy, carefully flip it (you might need to cut it into quarters to do this easily) and let it crisp on the other side for another 3-5 minutes.

When crispy, take the skillet off the heat and top the rice with the salmon mixture, avocado slices, and green onions.

Finish with sesame seeds and serve hot, alongside soy sauce for dipping.