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Wash and rinse the sushi rice until the water runs clear, approximately 4 times.
Place the rinsed rice in a pot and add water and salt. Cover and cook over medium heat.
In a small saucepan, combine rice vinegar, sugar, and oil. Bring it to a boil, then turn off the heat.
Once the rice has boiled and most of the water has evaporated, mix it well and turn off the heat.
Pour the vinegar sauce over the rice and mix thoroughly.
Line the round pan with parchment paper and spray it generously with avocado oil.
Spread the rice evenly over the entire sheet. Spray the rice once more with oil.
Bake in a preheated oven set at 425°F (218°C) for about 30 minutes.
Wash and pat dry the salmon fillets. Place them on a baking sheet lined with parchment paper.
Pour teriyaki sauce over the salmon. Can be marinated for a few hours before too and kept in fridge till baking.
Bake at 375°F for about 25 minutes.
Remove the crispy rice from the oven and flip it over, invert it onto a plate. Slide it back into the pan.
Bake the rice for an additional 30 minutes.
Remove the rice cake and salmon from the oven.
Place sliced avocados on top of the rice cake and add flaky baked salmon.
Garnish with assorted toppings.
Cut into triangles and enjoy!