✅ Ingredients:

• 1 cup sushi rice (or short-grain jasmine rice)
  
  
• 2 tablespoons rice vinegar
  
  
• 1 tablespoon sugar
  
  
• Salt to taste
  
  
• Vegetable oil for frying
  
  

For the topping:

• 200g of fresh salmon, diced small (sushi grade or pre-cured)
  
  
• 1 tablespoon of soy sauce
  
  
• 1 teaspoon of sesame oil
  
  
• 1 teaspoon sriracha (optional)
  
  
• Chopped chives to taste
  
  
• Toasted sesame seeds
  
  

For the base:

• 1 cup of Guacamole pulp (plain or seasoned to taste with salt, lemon, and onion)
  
  
• Nori seaweed sheets (optional for decoration)
  
  

✅ Preparation

1. Prepare the rice:
   Cook the rice according to the instructions. Mix with rice vinegar, sugar, and a pinch of salt. Let it cool and press it into a rectangular mold or your hand, forming small, compact blocks.
   
   
2. Fry the rice:
   Calienta aceite en una sartén a fuego medio-alto. Fríe los bloques de arroz hasta que estén dorados y crujientes por ambos lados. Escurre en papel absorbente.
   
   
3. Prepare the salmon:
   In a bowl, mix the diced salmon with soy sauce, sesame oil, sriracha, chives, and toasted sesame seeds.
   
   
4. Mounting:
   
   
   • Spread a generous layer of guacamole in pulp on each block of crispy rice.
     
     
   • Place a portion of the marinated salmon on top.
     
     
   • Garnish with more chives, sesame seeds, or a piece of nori seaweed.