Rinse sushi rice under cold water until clear, then cook according to package instructions. Chill in fridge for 30 minutes.

Combine diced salmon, mayonnaise, and sriracha. Mix well and adjust sriracha to taste.

Shape chilled rice into 2-inch squares using a cookie cutter or hands, and place on a lined baking sheet.

Heat oil in a skillet over medium heat and fry rice squares for 2-3 minutes until golden brown on each side.

Remove fried squares to drain oil. Top each square with salmon mixture, avocado, and jalapeño if desired.

Garnish with scallions and sesame seeds. Serve immediately for best texture and flavor.