Rice: Rinse sushi rice and cook as per packet instructions. Let cool, then mix in 1/2 tbs rice vinegar, 1/2 tsp sugar, and 1/4 tsp salt. Shape rice into small rectangles and chill in the fridge for 30 minutes.

Salmon: Dice 150g fresh salmon into cubes. Mix with 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp lime juice, 1 tbs mayo, and 1 tbs chopped spring onion.

Cook crispy rice: Heat oil in a pan over high heat. Fry rice rectangles until golden and crispy on both sides. Meanwhile, finely slice 1 avocado.

Assemble: Top crispy rice with salmon and diced avocado. Sprinkle with sesame seeds. Serve immediately.