Ingredients:

1 cup sushi rice 

1 ½ cups water

1 tablespoon rice vinegar 

1 teaspoon granulated sugar

Neutral oil, for cooking

Kosher salt, to taste

2 ripe avocado, cut into small thin slices 

2 tins Sweet & Spicy Zhong Salmon

2 tablespoons mayonnaise (such as Kewpie)

½ lemon, zested and juiced

1 scallion, finely chopped

Sesame seeds, for serving

Make the sushi rice. Mix vinegar and sugar together until sugar dissolves.

Place rice and water in a small pot over medium high heat. Once it's simmering vigorously and the middle is rippling, put the lid on and turn down to low. Cook for 15 minutes. Turn off heat and let sit (covered) for an additional 10 minutes.

Remove lid. Pour over vinegar mixture and fluff rice with rubber spatula.

Place a sheet of parchment paper on an 8" square pan. Add hot rice into the pan and spread evenly, pressing down firmly with a rubber spatula. Cover with another sheet of parchment and press. Cover with cling wrap, then refrigerate overnight.

Before cooking the crispy rice, make the salmon topping. In a medium bowl, add salmon and any chili crisp still in the can, mayonnaise, lime zest, lime juice, and scallions. Mix to combine.

Cook the crispy rice. Lift rice out using paper overhang. Cut rice into rectangles.

Heat a thin layer of oil in a large skillet over medium high heat. Add the rice cakes and cook until both large sides are golden brown and crispy, 4 minutes per side. Remove onto a paper towel-lined plate and season with salt. Repeat with remaining rice rectangles.

Place crispy rice cakes on a serving platter. Top with avocado slices and a spoonful of salmon mixture. Sprinkle with black and white sesame seeds. Serve immediately.