Prepare the sushi rice: In a small bowl, mix the rice vinegar, sugar, and salt. Microwave it for about 20 seconds to help dissolve the sugar. Mix this concoction into your cooled sushi rice until well combined.
Shape the rice: Spread the seasoned rice onto a large baking sheet lined with parchment paper. Press it down gently to form an even layer, about 1/2 inch thick. Refrigerate for about 30 minutes.
Slice the salmon: Take your salmon fillet and slice it into thin pieces sushi-style.
Fry the rice: Heat a large skillet over medium-high heat and add the vegetable oil. Once hot, cut the cold rice sheet into squares and carefully place them in the skillet. Fry for about 3–4 minutes on each side until golden and crisp.
Assemble: Place a square of crispy rice onto each serving plate and top with a slice of fresh salmon. Add avocado slices on top, drizzle with soy sauce, and a dab of wasabi if desired. Sprinkle with sesame seeds and green onions.
Serve and enjoy: Serve immediately while warm and crispy.
Notes
An easy and impressive dish of crispy rice topped with savory salmon, perfect for gatherings or a quick weeknight dinner.
