SPICY SALMON CRISPY SUSHI RICE

For the crispy rice, make the sushi rice the night before which helps keep the rice stay intact when frying. Cook according to package instructions (usually it is 1 ½ cup water for 1 cup of rice but every package is different!) When you cook the rice, stir in the sugar, rice vinegar and salt.  I added the rice to an 8 x 8 pyrex with parchment paper and pressed the rice down. Stick it in the freezer for an hour when you’re ready to use it. This will help cutting it easier.  Cut the rice into 1 x 2 inch rectangles. In a fry pan with avocado oil, fry for about 2 minutes per side or until golden brown and add to a drying rack over a baking sheet to cool while you make the salmon.
For the salmon, dice into small pieces and add to a bowl with the soy sauce, sesame oil, rice vinegar, and sesame seeds.
Top the crispy rice with avocado, salmon, mango, jalapeño and sesame seeds.