Rinse the sushi rice thoroughly and cook it according to package instructions. Combine rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved. Mix with cooked rice, press into a lined baking pan, cover, and freeze for 3 hours.

Chop the sushi-grade salmon into small cubes. In a bowl, combine salmon with Kewpie mayo, sriracha, soy sauce, toasted sesame oil, and chopped green onion. Mix well and refrigerate.

Cut the firm rice into rectangles. In a pan, heat the neutral high-heat oil and carefully fry the rice blocks until golden brown and crispy, about 1-2 minutes per side. Drain on paper towel.

On each crispy rice block, place a slice of avocado, a spoonful of spicy salmon mix, a slice of jalapeño, drizzle with sesame oil and sweet chili sauce, and sprinkle with sesame seeds.