Rinse sushi rice well
Cook rice with 2 cups water
Mix rice wine vinegar and sugar together
Combine cooked rice with vinegar mixture
Fry rice in vegetable oil until crispy
Dice sashimi grade salmon into cubes
Mix salmon with kewpie, sesame oil, sriracha, soy sauce, chopped coriander, salt and lime juice
Arrange crispy rice on a plate
Top with spicy salmon mix
Garnish with chilli oil and sliced jalapeno
