Cook the sushi rice according to the instructions on the package. Stir the rice vinegar through the rice and leave to cool completely. Press the rice firmly into a square dish lined with baking paper. Cover and leave for at least one hour in the freezer to firm.
Slice the firm rice into small cubes or rectangles.
Heat the sunflower oil to 180°C in a frying pan or deep fryer. Fry the rice cubes for five minutes until golden brown and crispy. Drain the rice cubes on kitchen paper.
Slice the salmon into small cubes. Mix the salmon with the sriracha mayonnaise, soy sauce and finely chopped chives. Slice the avocado all the way around the stone. Twist the halves apart, remove the stone and scoop the flesh out of the skin with a spoon. Slice the flesh lengthwise into thin slices.
Top each rice cube with slices of avocado and a spoonful of spicy salmon sashimi. Garnish with the sesame seeds, wasabi pearls and extra chives.
