Cook your rice according to package instructions, and while it’s still warm, mix in the rice vinegar. Take you 8x8 pan, spray well with cooking spray (or line with parchment paper), and press your rice into the pan. You want to press it so that it’s flat and even on the top, and about 3/4 inch thick. Pop it in the freezer for an hour (you can also refrigerate over night if you want to make the rice the night before).

Season salmon with salt and pepper and cook salmon using your preferred method (I air fry it at 390 F for ~14 min). Remove skin and mash up salmon. Let cool completely (I throw it in the fridge or freezer to cool, or again, you can do this beforehand and store in the fridge).

Once salmon is cool, mix in mayo, sriracha, and coconut aminos and adjust seasonings to taste. Let sit in fridge.

Remove rice from freezer or fridge, use a spatula to carefully remove the entire block and place it on a cutting board (you can wet the board so it won’t stick). Cut into 15 pieces (5 cuts one way, then 3 across), which should be little rectangles. Spray well with cooking spray and air fry at 400F for 12-15 min, until browned and crispy. You can also pan fry to achieve the same effect! If your air fryer is a basket type with air only flowing from the top, then air fry for 8 min, flip, spray again, and air fry for another 7-8 min. Let cool slightly.

Top each piece with a bit of the mashed avocado, then top with salmon mixture. Garnish with flakes of seaweed and chopped green onion. Optional (but really makes it amazing) - add a drizzle of Unagi (Eel) Sauce! Enjoy!