Step 1

Rinse the rice until the water runs clear.

Step 2

Add water to a small pot and bring to a boil. Add salt and rice, then cover and let simmer for 20 minutes. Remove from heat and let rest 10 minutes.

Step 3

In a small bowl, whisk together the rice vinegar, sugar and sesame oil.

Step 4

Pour this over the rice and stir to combine.

Step 5

Line an 8x8 pan with plastic wrap and use a rice paddle or the back of a spoon to press the rice into the pan. Focus on the corners in particular. The rice should be about ¾” thick. Cover and refrigerate for 1-2 hours, or overnight.

Step 6

After the rice has chilled, cut it into squares or rectangles.

Step 7

In a mixing cup, whisk together the mayo, sriracha, vinegar, soy sauce and sesame oil. Set aside half this mixture for drizzling at the end. Combine the other half with the salmon (or tuna) and stir gently to combine.

Step 8

Add oil to a large skillet and heat over medium-high heat. Once hot, place the rice pieces in the pan, and cook for about 5 minutes per side. Beware that the pieces will splatter a bit from the moisture of the rice. You may need to work in batches, and you may need to add a bit more oil as they cook. Once golden and crispy, set aside on a baking rack.

Step 9

Preheat air fryer to 390-degrees. Spray the basket with cooking spray and place the rice pieces in the basket. Cook for 8 minutes, then flip and cook 6-8 minutes longer until golden and crispy.

Step 10

Add cucumbers and avocado on top of the crispy rice pieces. Then arrange salmon (or tuna) on top. Drizzle with remaining spicy mayo and garnish with jalapenos (or serrano), furikake (or sesame seeds), and green onion.

Step 11

Enjoy!