Prepare your sushi rice.
Line a dish with plastic wrap, press the rice down, then cover with more plastic wrap on top.
Refrigerate for about 3 hours.
Cut into strips to form rice cubes and air fry at 180°C (356°F) for 20 minutes.
Optional: drizzle some olive oil on top before air frying.
Cook the salmon, shred with a fork, and season with sriracha, kewpie mayo, soy sauce & green onions.
Top the crispy rice with the salmon mix, finish with avocado and sesame seeds.
Wrap in nori sheets & enjoy!
