Rinse 1 cup of sushi rice under cold water until the water runs clear, then cook according to package instructions with 1.2 cups of water. Cool for 10 minutes, then mix in 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and a pinch of salt.

Dice 8 ounces of sushi-grade salmon fillet into bite-sized cubes. Marinate with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil for 10 minutes.

In a large non-stick skillet, heat 2 tablespoons of sesame oil over medium heat. Scoop the cooled sushi rice into the skillet, pressing to create a compact layer about ½ inch thick. Cook for 5-6 minutes until golden and crispy, then flip and cook for another 5-6 minutes.

Layer the crispy rice with marinated salmon cubes and thin avocado slices. Drizzle with extra soy sauce and garnish with scallions and, if desired, furikake or sesame seeds.

Cut the assembled dish into squares or triangles. Serve with pickled ginger or wasabi for a complete experience.