Start by rinsing 1 cup of sushi rice under cold water until the water runs clear. Cook according to package instructions, then cool completely on a baking sheet.

While the rice is cooling, dice 4 ounces of sushi-grade salmon and combine in a bowl with 2 tablespoons of mayonnaise and 1-2 tablespoons of sriracha. Mix well and refrigerate.

Shape the cooled sushi rice into small squares using hands or a 2-inch cookie cutter.

Heat a neutral oil in a skillet over medium heat, about 350°F (175°C). Fry rice squares for 2–3 minutes on each side until golden brown.

Remove from skillet and let drain on paper towels. Top each square with a dollop of the salmon mixture, and add avocado and jalapeño if desired.

Serve the salmon crispy rice squares on a platter, with additional sriracha or soy sauce for dipping.