***IMPORTANT NOTE: Deep frying rice will result in a super crispy exterior and interior. Shallow frying on one side then flipping over with result in a crispy exterior and soft interior. Do with that as you please :)

Thoroughly rinse 1 cup of sushi rice until the water runs clear. Place rinsed sushi rice in a rice cooker with 1 cup of water.

In a small bowl, whisk together rice vinegar, sugar, and salt. Microwave for 20-30 seconds.

Once it’s done cooking, use a spatula to break apart sushi rice and slowly drizzle in rice vinegar mixture.

Line a baking sheet or small loaf pan with saran wrap. Add cooked seasoned sushi rice to your pan and press down firmly, packing it in tight. Cover with more saran wrap and refrigerate for at least two hours but up to 24.

For the rice, remove from the fridge and trim it with a lightly oiled sharp knife. Cut into squares or rectangle.

Heat 2 cups of vegetable oil to 325 F. Once hot, carefully drop rice into oil and cook until crisp, about 5 minutes.

Remove from the oil onto a wire rack and allow excess oil to drain.

Small dice salmon and mix with kewpie mayo, sriracha, garlic chili oil and a pinch of kosher salt. Taste and adjust seasonings as necessary.

ASSEMBLY: Top crispy rice bites with thin slices of avocado then salmon mixture then thinly sliced serrano.

GRUB!