Place your hot cooked sushi rice in a big bowl and add the salt, rice vinegar and sugar, then combine with a rice paddle until everything is absorbed.

Line a 5x5 baking pan with plastic wrap, then arrange the rice to create an even layer, cover with extra cling film and place in the fridge overnight.

Prepare the salmon by adding it to a bowl with the mayo, lime juice, sesame oil, soy sauce, Sriracha sauce and green onions.

Mix it well, add Sriracha if needed, then cover in cling film and refrigerate until you're ready to serve.

The following day, cut the rice into 12 equal pieces, using a sharp knife.

Heat some sunflower oil in a pan and shallow fry until golden brown on each side, then move onto a plate lined with a paper towel or two.

Slice your avocado thinly, then prepare the jalapeño and get ready to assemble.

Place the crispy rice cakes on a plate, layer each one of them with a few slices of avocado, a heaped spoon of salmon mixture, then garnish with the jalapeño and sesame seeds. 

Serve immediately with some extra soy sauce for dipping.