In a small bowl, mix together the mayonnaise and 1 tablespoon of sriracha sauce until well combined. Set aside for topping.

Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Press the cooked rice into the pan in an even layer and cook without stirring for 5-7 minutes until the bottom is golden and crispy.

Carefully flip sections of the rice and cook for another 3-4 minutes until crispy on both sides. Transfer to serving plates.

In the same skillet, add the remaining 1 tablespoon of oil. Add the diced salmon and cook for 3-4 minutes, stirring occasionally, until just cooked through.

Add the remaining 1 tablespoon of sriracha and soy sauce to the salmon. Toss to coat and cook for 1 more minute.

Top the crispy rice with the spicy salmon, sliced avocado, and drizzle with the spicy mayo.

Sprinkle with sesame seeds and sliced green onions. Serve immediately while the rice is still crispy.