In a small bowl, combine rice, sugar, rice vinegar, and sesame oil. Mix well. Then spread either in a baking dish or a dish and flatten it down to about 1⁄4” thick. Put it in the fridge for about 30 minutes.
Take out the rice. Use a cookie cutter to cut the round shapes out of the rice. If there is rice leftover, combine and flatten it out again. Continue to cut out as many as you can.
Place vegetable oil into a frying pan and let it get hot. Carefully place the rice cakes and let them cook for about 5 minutes or until golden brown. Then flip the rice cake over and cook it for an additional 5 minutes or until golden brown.
Place the rice cake on a plate and let it cool.
salmon and sauce
In a separate bowl, combine mayo, sriracha, and sesame oil and mix well. Put aside.
Dice the salmon. Combine salmon and spicy sauce until salmon is covered. Set aside.
bites assembly
Place the spicy salmon on top of it and garnish it with poke seasoning.
Notes
You can store it in the fridge, but I do not recommend it.You can store the spicy salmon in a container for up to 2 days, but for the rice itself, it is recommended to make a new batch of it if you plan to do leftover. The rice will harden if it’s stored in the fridge.