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Rinse rice until water runs mostly clear.
Cook in pressure cook for 5 mins, natural release for 10 minutes
Once done, mix rice vinegar, sugar, and salt until dissolved, then fold into rice while warm.
Spread rice into a flat layer (about ½–¾ inch thick) on parchment-lined tray. Cool completely, then refrigerate at least 1 hour to firm.
Cut chilled rice into bite-size rectangles.
Lightly coat with neutral oil or spray with nonstick spray.
Air fry at 400°F (200°C) for 15-20 min, flipping halfway, until golden and crisp.
Mix diced salmon with mayo, sriracha, sesame oil, soy sauce, and green onion.
Keep chilled until ready to serve.
Top each crispy rice piece with a spoonful of spicy salmon.
Garnish with sesame seeds or extra green onion if desired.
Serve immediately to keep rice crisp.