Start by cooking the rice. When the rice is cooked according to the package directions, add 3 cups of the hot, cooked rice to a large glass bowl.

In a small bowl or measuring cup, mix together rice vinegar, mirin and kosher salt. Mix until the salt is dissolved. Then pour the mixture over the hot rice and use a rice spatula to mix the liquid into the rice until the rice has absorbed the vinegar mixture. 

Line an 8×8-inch baking pan with plastic wrap. Then use the rice paddle to press the rice into the pan. Cover and let it sit in the fridge for at least 2 hours, ideally overnight. 

While the rice is chilling, make the salmon salad. The ratios for the mayo and Sriracha are really up to your personal taste. 

Start  with 1 tablespoon each of the yuzu and the regular mayonnaise (or 2 tbsp. of the regular mayo and a squeeze of lemon juice). Add the Sriracha sauce and one sliced scallion. Give this a good mix and add more mayo, Sriracha and lemon juice to taste. 

Then stir in one teaspoon each, wasabi paste, toasted sesame oil and soy sauce. Taste and add more of any mix-in to your taste. Cover the salmon salad and refrigerate until you’re ready to use. 

When the rice is fully cooled and set, turn it out on a cutting board and remove the plastic wrap. Wetting a sharp knife between each cut, cut the square of rice into 20-25 equal rectangles.

Pour enough neutral oil (like grapeseed or vegetable oil) to cover the bottom of a large nonstick pan. Heat the oil over medium-high heat. When the oil is hot add as many rice rectangles as you can comfortably flip without overcrowding the pan. Increase the heat as needed to maintain a sizzle. Fry the rice rectangles on each side for 4-6 minutes, or until golden. Place the fried rice bites on a paper towel-lined plate and repeat the frying process for the remaining rice bites.

Arrange the fried rice bites on a serving plate and top each rectangle with about 1 tablespoon of the salmon salad.