Begin by rinsing 1 cup of short grain sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, usually with 1 ¼ cups of water in a rice cooker or on the stove over medium heat. Once cooked, combine 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of kosher salt in a saucepan over low heat until dissolved, then gently fold this mixture into the warm rice for flavor enhancement.

Spread the seasoned sushi rice into an 8x8-inch lined baking pan, pressing it down firmly with a spatula to create an even layer. Cover the pan with plastic wrap and place it in the freezer for at least 3 hours, allowing the rice to firm up.

While the rice is freezing, chop 8 ounces of sushi-grade salmon into small cubes. In a bowl, mix together the salmon with 2 tablespoons of Kewpie mayo, 1 tablespoon of sriracha, 1 teaspoon of soy sauce, and a drizzle of toasted sesame oil. Add in 1 finely chopped green onion, stir well, and refrigerate the mixture until you're ready to assemble your crispy rice with spicy salmon.

Once the rice is firm, remove it from the pan and cut it into rectangular pieces. Heat ½ cup of neutral, high-heat oil in a large skillet over medium-high heat. Carefully add the rice blocks to the pan, frying them for about 1-2 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to remove the fried rice from the pan and drain on paper towels.

Once the crispy rice blocks have cooled slightly, top each piece with slices of creamy avocado and a generous spoonful of the spicy salmon mixture. Garnish with thin slices of jalapeño, drizzle with more toasted sesame oil, and finish with toasted white sesame seeds and a swirl of sweet chili sauce. Serve immediately.