Rinse 1 cup of short-grain sushi rice under cold water until the water runs clear. Cook according to package instructions (around 20 minutes), then let it steam off the heat for an additional 10 minutes. Transfer to a bowl and cool in the fridge for at least 30 minutes.

Once cool, mold the rice into small squares or rounds, about 2 inches in diameter, and arrange on a clean plate.

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry the molded rice pieces in small batches for 3-4 minutes on each side until golden brown.

Place a slice of sushi-grade salmon on top of each crispy rice piece, then drizzle with Kewpie mayo and a squirt of Sriracha.

Garnish with optional toppings like avocado, jalapeños, or diced mango. Serve on a platter.