Rinse 1 cup of short-grain sushi rice under cold water until clear. Cook according to package instructions, then cool on a baking sheet for 15-20 minutes.

With wet hands, mold cooled rice into bite-sized squares or circles, about 1-inch thick.

Heat 1/4 inch of vegetable oil in a skillet over medium-high heat until shimmering. Fry rice bites in batches for 2-4 minutes each side, until golden brown.

Place fried rice bites on a paper towel-lined plate to drain excess oil before arranging on a serving platter.

Top each rice piece with sushi-grade salmon, drizzle with Kewpie mayo, and add Sriracha sauce. Optionally, sprinkle with avocado, jalapeños, or mango.

Serve immediately while warm and crispy, with extra sauces on the side for dipping.