Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the rinsed rice and 1.5 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit for an additional 10 minutes.

While the rice is cooking, season the salmon fillet with soy sauce. Heat a non-stick skillet over medium heat and place the salmon skin-side down. Cook for about 3-4 minutes on each side until fully cooked. Remove it from the skillet and let it rest before flaking it into bite-sized pieces.

After the rice has rested, add the rice vinegar and mix gently, fluffing the rice for even seasoning.

In the same skillet, add a little oil and press the rice into the pan to form a layer about ½ inch thick, making a large rice cake. Cook until the bottom is crispy—about 4-5 minutes. Carefully flip the rice cake and crisp the other side.

Once the rice cake is golden brown, top it with the flaked salmon. You can add your sliced avocado now or later.

Sprinkle with sesame seeds and green onions. Slice the nori sheets into strips and serve on the side or as decoration.