A delicious fusion of crispy rice, marinated salmon, creamy avocado, and zesty toppings, perfect for any gathering or cozy night in.

2 cups sushi rice

2 ½ cups water

1 teaspoon salt

1 tablespoon rice vinegar

1 tablespoon sugar

1 pound sushi-grade salmon, skin removed

1 tablespoon soy sauce

1 tablespoon sesame oil

1 avocado, sliced

2 green onions, finely chopped

1 tablespoon furikake seasoning

1 tablespoon hot sauce (optional)

Vegetable oil (for frying)

Nori sheets, cut into strips (for garnish)

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Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Add salt and bring to a boil over medium-high heat. Once boiling, reduce heat to low and cover, simmering for 18-20 minutes until water is absorbed and rice is tender.
While the rice cooks, prepare the sushi vinegar by mixing rice vinegar and sugar in a small saucepan over low heat until sugar dissolves.
Once the rice is cooked, remove from heat and let it sit covered for 10 minutes. Then, transfer to a large bowl and gently fold in the sushi vinegar mixture. Allow it to cool down to room temperature.
Cut the salmon into small cubes and marinate it in soy sauce and sesame oil for about 10 minutes.
In a skillet, heat about 1 cup of vegetable oil over medium-high heat.
Form the cooled sushi rice into 2-inch square patties. Carefully fry the rice patties in hot oil for 2-3 minutes per side until they are golden brown and crispy. Drain on paper towels.
Once the rice is crispy, top each rice patty with a few pieces of the marinated salmon, a slice of avocado, and a sprinkle of green onions.
Finish with a dash of furikake seasoning and drizzle with hot sauce if desired. Serve warm, garnished with nori strips.

For a vegan version, replace the sushi-grade salmon with diced tofu or tempeh marinated in soy sauce and sesame oil.

If you prefer a spicy dish, you can replace the marinated salmon with spicy tuna mixed with spicy mayo or sriracha.

Make sure the rice is at room temperature before frying to avoid sticking.

For storage, refrigerate leftovers in an airtight container for up to 1 day. Reheat in a skillet for crispy texture.