Crispy Rice with Spicy Cooked Salmon

Ingredients

• 1 cup U.S-grown short grain rice or sushi rice
• 1¼ cups water
• 2 tablespoons rice vinegar
• ½ teaspoon salt
• Optional: 1 tablespoon granulated sugar
• Avocado oil for frying
• 1/4 cup coconut aminos or low-sodium soy sauce, to flavor the rice
• 2 salmon fillets, about 4 oz each (skin removed)
• 2 tablespoons coconut aminos
• Salt & pepper
• 1 tablespoon olive oil
• 2 tablespoons mayo of choice
• 2 teaspoons sriracha
• 1 teaspoon sesame oil
• 1 teaspoon lemon juice
• Avocado
• 1 jalapeno, thinly sliced
• Sesame seeds
• Sriracha