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Rinse the rice 4 times until water runs clear.
In a pot, add rice, water, and salt. Cover and cook over medium heat.
In a small saucepan, heat rice vinegar, sugar, and oil until dissolved, then remove from heat.
Once the rice is cooked and water is absorbed, mix well and turn off the heat.
Pour the vinegar mixture over the rice and mix thoroughly.
Line a baking sheet with parchment paper, spray with oil, and spread rice evenly.
Spray the top with more oil, cover with another parchment sheet & baking sheet, and press down.
Bake at 425°F (218°C) for 30 minutes.
Pat dry the salmon fillets and place them on a parchment-lined baking sheet.
Pour teriyaki sauce over the salmon. (Marinate for a few hours if desired.)
Bake at 400°F (204°C) for 25 minutes.
Flip the crispy rice onto another baking sheet, remove the parchment, and bake for another 30 minutes uncovered.
Remove from the oven and top with sliced avocado & flaked salmon.
Garnish with sesame seeds, red onions, serrano chilies, cilantro & spicy mayo.
Slice into squares & enjoy!