Pack the rice down as firm as you can in a container and store it in the freezer to firm up for about 2 hours.
Once firm, remove and cut into squares, frying in a cm of oil until golden on each side. If they look messy just trim them once fried.
Meanwhile, finely cube the salmon and mix it with the rest of the ingredients except for the avocado, jalapeños and sesame seeds.
Cut the avocado into thin slices, season and lay on top of the crispy rice. Follow with a spoon of the salmon mix, some sesame seeds and a slice of jalapeño. Continue with the rest of the ingredients and enjoy!
