Step 1

Make the sushi rice: In a small bowl, whisk together the rice wine vinegar, sugar, and salt until the sugar dissolves.

Step 2

Pour the vinegar mixture over the warm rice and fold with a spatula until the liquid is absorbed.

Step 3

Line an 8 x 5-inch container with plastic wrap, then add the sushi rice and press down in an even layer. Fold the plastic wrap over rice to cover, then freeze for 1 hour.

Step 4

Meanwhile, make the yuzu ponzu salmon: In a medium bowl, whisk together the kewpie mayonnaise, yuzu kosho, yuzu extract, sesame oil, and soy sauce until combined.

Step 5

Add the salmon and scallions to the bowl with the mayonnaise mixture. Mix until evenly coated. Cover with plastic wrap and refrigerate until ready to serve.

Step 6

Fry the sushi rice: Heat the avocado oil in a medium pan over medium-high heat until the temperature reaches 375°F (190°C).

Step 7

Remove the sushi rice from the freezer and cut into 12 even rectangles. Discard any loose pieces of rice.

Step 8

Carefully add 3–4 of the rice rectangles at a time to the hot oil. If the oil splatters, cover the skillet with a lid until it subsides. Cook for 3–4 minutes, or until golden brown, then flip and cook until golden brown on the other side, 3–4 minutes more. Transfer to a wire rack to drain and repeat with the remaining rice.

Step 9

Transfer the salmon mixture to a zip-top plastic bag and snip an ½-inch opening in one corner.

Step 10

Gently pipe the salmon on top of each piece of crispy rice. Sprinkle each piece with the toasted white and black sesame seeds and top with a slice of jalepeño, if using.

Step 11

Serve immediately with ponzu sauce for dipping.

Step 12

Enjoy!