Crispy Rice with Spicy Salmon (Crunchy Sushi Bites) - My Home Made Recipe

Ingredients

• 1 cup (200 g) short-grain sushi rice, rinsed until the water runs mostly clear
• 1 1/4 cups (300 ml) water
• 2 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine sea salt
• 3 tablespoons neutral oil, plus more as needed for frying
• 8 oz (225 g) sushi-grade salmon, kept cold and finely diced
• 2 tablespoons Kewpie mayonnaise or regular mayonnaise
• 1 tablespoon sriracha, plus more to taste
• 1 teaspoon tamari or soy sauce
• 1/2 teaspoon toasted sesame oil
• 1 scallion, finely sliced
• 1 ripe avocado, thinly sliced or lightly mashed
• 1 small jalapeno, thinly sliced
• 1 teaspoon toasted sesame seeds
• Extra sliced scallions, for garnish
• Pickled ginger or extra tamari, for serving optional