Add the cooked sushi rice to a large bowl.

In a microwave-safe bowl, combine the rice vinegar, sugar, and kosher salt. Heat until warm and stir until dissolved.

Pour the vinegar mixture over the rice and gently fold until fully absorbed.

Line a 9×5-inch baking dish with plastic wrap and press the rice evenly into the pan using a rice paddle or spatula.

Cover and refrigerate for at least 1 hour or overnight for best results.

Finely chop the sushi-grade salmon into small cubes and place in a medium bowl.

Add mayonnaise, lime juice, sriracha, sesame oil, soy sauce, and green onions. Mix well and refrigerate until ready to assemble.

Remove the chilled rice from the pan and cut into 15 equal rectangles. Wet the knife between cuts to prevent sticking.

Heat oil in a nonstick skillet over medium heat.

Fry the rice rectangles for 3–4 minutes per side until golden brown and crispy.

Transfer the crispy rice cakes to a paper towel-lined plate.

Mash the avocado with wasabi paste and a pinch of salt.

Spread a small spoonful of avocado mixture onto each crispy rice cake.

Top with a heaping spoonful of spicy salmon.

Garnish with jalapeños, toasted sesame seeds, and sushi ginger before serving.