In a medium bowl, combine diced salmon with 2 tablespoons sriracha, 1 tablespoon soy sauce, and 1 tablespoon mayonnaise. Mix well and set aside to marinate for 10 minutes.

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

Carefully flip the rice in sections using a spatula. Add remaining 2 tablespoons oil around the edges and cook for another 5 minutes until crispy on both sides. Remove and break into bite-sized pieces.

In the same skillet, add the marinated salmon and cook over medium heat for 3-4 minutes, stirring occasionally, until the salmon is cooked through and slightly caramelized.

In a small bowl, mix together remaining 1 tablespoon mayonnaise, 1 tablespoon sriracha, and 1 tablespoon soy sauce to create a spicy mayo drizzle.

Divide crispy rice among four bowls. Top each with cooked spicy salmon, sliced avocado, and drizzle with spicy mayo sauce.

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