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Preheat a mini waffle maker until fully hot.
Press 3 tbsp cooked rice into a tight ball, then flatten into a disk slightly smaller than the waffle iron and place it in the center.
Drizzle 2 tsp sesame oil over the rice (if using).
Close the waffle maker, press down firmly for 10 seconds, then cook for 7 to 8 minutes until deeply golden and crispy.
Combine 1.5 oz diced salmon, 1 tbsp mayo, 1 to 2 tsp chili sauce, 1 tsp sesame oil, 1 tsp soy sauce, and ½ tsp rice wine vinegar in a bowl and mix until glossy.
Thinly slice ½ avocado and fan it out.
Transfer the crispy rice waffle to a plate and top with sliced avocado.
Add spicy salmon, sliced green onion, and sesame seeds.
Drizzle with 2 tsp chili crisp.
Serve immediately...and enjoy!