Better-Than-Takeout Copycat PF Chang’s Fried Rice Recipe (Ready in 30 Minutes!)

PF Changs Fried Rice

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  Author: Chef Emy

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PF Chang’s Fried Rice is a huge favorite among my friends and I!! Its really pretty easy to make and ready in less than 30 minutes and you can add chicken to it to make it a meal.

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Ingredients

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• 1 cup Jasmine rice
• 1 3/4 cup chicken broth (or water)
• 3 tsp sesame oil
• 2 eggs
• 1/3 cup shoestring carrots
• 1/3 cup frozen peas
• 1/4 cup green onion (sliced)
• 1/3 cup fresh bean sprouts
• 3 tbsp soy sauce
• 1/2 tsp ground mustard
• 1/2 tsp minced ginger
• 1 tsp minced garlic
• 2 tsp molasses

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Instructions

1. Heat chicken broth (or water) in sauce pan to boiling
2. Add rice and turn down to simmer for 15 minutes until liquid is gone and rice is fluffy
3. While rice is cooking, whisk together soy sauce, mustard, ginger, garlic and molasses and set aside
4. Once rice is ready remove from heat
5. Place stir fry pan on heat and add 1 tsp of sesame oil
6. Crack eggs into pan and scramble in pan
7. Once eggs are scrambled, add 1 tsp sesame oil to pan
8. Add carrots, green onion, peas and bean sprouts stir fry for 3-4 minutes
9. Add remaining tsp of sesame oil and rice and stir fry for 3-4 minutes
10. Spread rice around pan up around sides so rice is spread out as much as possible
11. Add soy sauce mixture and stir fry additional 3-4 minutes
12. Serve and top with green onions

The 10-Minute Miracle: Our Easy Fried Rice Recipe That Beats Takeout Every Time

Why This Fried Rice is a Weeknight Game-Changer

Let’s be honest: when the clock strikes 6 PM and hunger hits, the siren call of takeout is powerful. But what if you could have a steaming plate of delicious, customizable fried rice on your table in less time than it takes for a delivery driver to find your house? This easy fried rice recipe is that reality. It’s our secret weapon for busy weeknights, empty fridge clean-outs, and those “I need something satisfying NOW” moments. Forget soggy, greasy takeout containers. This recipe delivers perfectly separate grains of rice, packed with flavor from sesame oil and soy sauce, vibrant pops of color from peas and carrots, and hearty protein from scrambled eggs. It’s a complete meal in one skillet, ready in about 10 minutes of active cooking. We’ve perfected the method to ensure you get authentic-tasting fried rice with minimal effort and maximum payoff. This isn’t just a recipe; it’s your new weeknight liberation.

Why This is Truly the Best Easy Fried Rice Recipe

You might be wondering what sets this easy fried rice recipe apart from the hundreds of others online. The answer lies in its unbeatable combination of simplicity, speed, and technique. First, we use common pantry staples—no trip to a specialty store required. Second, the order of operations is designed for efficiency: cooking the veggies first to build a flavor base, scrambling the eggs right in the same pan, and then incorporating the rice. This method locks in flavor at every step. Most importantly, we emphasize the use of cold, day-old cooked rice. This is the non-negotiable secret to achieving that perfect, slightly chewy texture without mushiness. We also balance the savory soy sauce with the nutty depth of sesame oil and the freshness of green onions. This recipe is forgiving, flexible, and foolproof, making it the best easy fried rice recipe for home cooks of all skill levels.

Ingredients & Simple Swaps

This easy fried rice recipe is built on a foundation of accessible ingredients. Here’s what you’ll need and how you can adapt it based on what’s in your kitchen.

Step-by-Step Instructions for Perfect Fried Rice

Follow these simple steps for flawless fried rice every single time. We recommend having all your ingredients measured and ready to go before you heat the skillet—this is called “mise en place” and is key for a fast, stress-free cooking process.

Step 1: Heat the Oils & Sauté the Vegetables

Place a large skillet or wok over medium-high heat. Add the 2 tablespoons of sesame oil and 2 tablespoons of vegetable oil. Allow the oils to heat for about 60 seconds until they shimmer. Add the 1 cup of frozen peas and carrots. Cook, stirring occasionally, for 3-5 minutes until the vegetables have thawed and softened slightly. You want them tender-crisp, not mushy.

Step 2: Scramble the Eggs

Once the veggies are cooked, push them to the perimeter of the skillet, creating a well in the center. If the pan seems dry, add a tiny splash of oil to the center. Pour the 3 lightly beaten eggs into the center. Let them set for 15-20 seconds, then gently scramble them with your spatula until they are just cooked through and fluffy, about 1-2 minutes.

Step 3: Incorporate the Rice

Now, add the 4 cups of cold, cooked rice to the skillet. Use your spatula to break up any large clumps. Pour the 3 tablespoons of soy sauce evenly over the rice, and sprinkle with the 1/2 teaspoon of salt and 1 teaspoon of black pepper.

Step 4: The Final Fry

Here’s where the magic happens. Stir everything together until the rice, vegetables, eggs, and sauce are well combined. Then, press the rice mixture down into an even layer in the skillet. Let it cook undisturbed for 45-60 seconds. Stir again, press down, and let it cook for another 45-60 seconds. Repeat this process 3-4 times total. This technique heats the rice through and creates those desirable toasted, slightly crispy bits.

Step 5: Garnish and Serve

Once the rice is steaming hot and has the texture you love, remove the skillet from the heat. Taste and adjust seasoning with an extra dash of soy sauce or pepper if needed. Transfer to a serving dish and immediately garnish with a generous handful of sliced green onions. Serve hot!

Serving Suggestions: Beyond the Bowl

This easy fried rice recipe is a fantastic standalone meal, but it also plays incredibly well with others. For a classic takeout-at-home spread, pair it with simple egg drop soup, steamed dumplings, or crispy baked spring rolls. It’s the perfect side for proteins like teriyaki chicken, honey garlic shrimp, or grilled salmon. For a fun presentation, serve it in hollowed-out bell pepper “bowls” or packed into lettuce cups for a low-carb option. Leftover fried rice makes an incredible filling for omelets the next morning. The possibilities are endless!

Storage, Reheating & Freezing Guide

Storage: Allow leftover fried rice to cool completely. Transfer it to an airtight container and refrigerate for up to 4 days.
Reheating (Best Methods):

• Skillet: Reheat in a non-stick skillet over medium heat with a tiny splash of water or broth. Stir until hot. This method best restores texture.
• Microwave: Place in a microwave-safe bowl, sprinkle with 1 teaspoon of water, cover loosely, and heat in 60-second intervals, fluffing with a fork between intervals.

Freezing: This easy fried rice recipe freezes surprisingly well! Portion cooled rice into freezer-safe bags or containers, press out excess air, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Creative Variations to Keep It Exciting

Once you’ve mastered the basic formula, make this easy fried rice recipe your own with these delicious twists:

Your Fried Rice Questions Answered (FAQ)

Can I use freshly cooked rice for this easy fried rice recipe?

We strongly advise against it. Freshly cooked rice is too moist and steamy, which will lead to a gummy, clumpy final dish. Using cold, day-old rice that has dried out slightly in the fridge is the #1 secret to perfect texture with separate grains.

What type of rice is best for fried rice?

Long-grain varieties like jasmine or basmati are ideal because they are less starchy and stay separate when cooked. Medium-grain rice can work in a pinch, but avoid short-grain or sushi rice as they are too sticky.

My fried rice turned out soggy. What went wrong?

The most common culprits are: 1) Using warm, fresh rice, 2) Overcrowding the skillet (which steams the rice instead of frying it), or 3) Adding too much liquid (soy sauce). Ensure your rice is cold, use a large enough pan, and measure your soy sauce accurately.

Can I make this recipe gluten-free?

Absolutely! Simply substitute the regular soy sauce with an equal amount of tamari or a certified gluten-free soy sauce alternative. All other core ingredients are naturally gluten-free.

How can I add more flavor to my fried rice?

Try adding 1-2 minced garlic cloves with the vegetables, a teaspoon of grated fresh ginger, or a dash of oyster sauce or fish sauce along with the soy sauce. A teaspoon of rice vinegar at the end can add a nice bright note.

Is it okay to use brown rice?

Yes, you can use cold, cooked brown rice. The texture will be chewier and the grains may be a bit firmer, but it’s a delicious and healthy whole-grain alternative.

Can I make fried rice ahead of time?

You can prep the ingredients ahead (chop veggies, beat eggs, measure sauces), but for the best texture, we recommend cooking it just before serving. Leftovers reheat very well, however.

What can I use if I don’t have sesame oil?

While sesame oil provides signature flavor, you can make the recipe with all vegetable oil. The finished dish will lack the nutty aroma but will still be tasty. Consider topping with toasted sesame seeds for a similar flavor note.

Loved This Easy Fried Rice Recipe? Share the Love!

If this easy fried rice recipe saved your weeknight dinner, we’d be thrilled if you shared it with friends and family! Pin the image below to your Pinterest boards to save it for later, or share it on Facebook and Instagram. Don’t forget to tag us @cookingwithemy—we love seeing your culinary creations!

Easy Fried Rice Recipe

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Enjoy this easy Fried Rice Recipe in less than 10 minutes making it perfect for busy weeknights. Make this rice in less time than it takes to get take out.

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Ingredients

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• 2 tablespoon sesame oil
• 2 tablespoon vegetable oil
• 4 cups cooked rice (cooled)
• 3 tablespoon soy sauce
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 cup frozen peas and diced carrots blend
• 3 larges eggs (light beaten)

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Instructions

1. In a large skillet, pan fry the carrots and the peas in the skillet with the sesame oil and vegetable oil for about 3-5 minutes or until soft.
2. Slide the vegetables to the side and pour in the eggs.
3. Scramble the eggs.
4. Then stir in the rice, soy sauce, salt, and pepper.
5. Stir for a few minutes until rice is heated through and sauce is mixed through.
6. Top with sliced green onions.

This beef and broccoli is a popular Chinese take-out meal and it’s also easy enough to make at home. It’s also healthier than most take-out meal options. With juicy tender beef and crisp broccoli brought together in a rich brown sauce, this quick dinner is as colorful as it is delicious. Serve it over hot rice for an authentic Chinese take-out dinner. {Gluten-Free Adaptable}

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Chinese Beef and Broccoli

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• Author: Chef Emy

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This beef and broccoli is a popular Chinese take-out meal and it’s also easy enough to make at home. It’s also healthier than most take-out meal options. With juicy tender beef and crisp broccoli brought together in a rich brown sauce, this quick dinner is as colorful as it is delicious. Serve it over hot rice for an authentic Chinese take-out dinner. {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine, and use tamari instead of soy sauce.

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Ingredients

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• 1 lb flank steak (, skirt steak, or other cut (*see footnote 1))
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil ((or vegetable oil))
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda ((Optional) (*see footnote 1))
• 1/2 cup chicken stock ((or beef stock))
• 2 tablespoons Shaoxing wine ((or dry sherry))
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce ((*footnote 2))
• 2 teaspoons brown sugar ((or white sugar))
• 1 tablespoon cornstarch
• 1 head broccoli (, cut to bite-size florets)
• 1 tablespoon peanut oil (or vegetable oil) ((*Footnote 3))
• 3 garlic cloves (, minced)
• 2 teaspoons ginger (, minced)

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Instructions

1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
2. Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
3. Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if theres any water left.
4. Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
5. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
6. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

Golden Garlic Turmeric Rice: Your 20-Minute Secret to Restaurant-Quality Meals

Garlic Turmeric Rice

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  Author: Chef Emy

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This soft & fluffy turmeric rice is so easy to make yet loaded with heavenly aromas in every bite. Fragranced with garlic, butter, and onion, this one-pot middle eastern rice comes together in less than 20 minutes on the stovetop.

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Ingredients

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• 2 tbsp unsalted butter (or coconut oil)
• 1/2 medium onion (finely diced)
• 4 cloves garlic (minced)
• 1 tsp turmeric powder
• 2 cups (370g) basmati rice (or your choice of long-grain rice, rinsed and drained)
• 3 cups chicken stock (or vegetable stock)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• parsley (for garnish, optional)
• marinated chicken kebabs (or any grilled veggies, seafood, or meat to serve)

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Instructions

1. Melt butter in a pot over medium heat. Add onion and garlic and sauté for about 1-2 minutes or until fragrant. Add turmeric powder and stir to combine. Mix in the rice until the grains are evenly coated and lightly toasted.
2. Add stock, salt, and pepper. Mix to combine and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and set aside for about 5 minutes before fluffing the rice with a fork. Enjoy!

The Ultimate Salmon Crispy Rice: Your New Go-To Viral Appetizer

Master the art of the perfect bite with our foolproof Salmon Crispy Rice recipe. Discover the secrets to achieving that iconic crispy-on-the-outside, creamy-on-the-inside texture that makes this dish an internet sensation.

Why This Recipe is a Game-Changer

If you’ve scrolled through food TikTok or Instagram lately, you’ve undoubtedly seen the mesmerizing, golden-brown squares of crispy rice topped with vibrant, spicy salmon. This isn’t just another food trend; it’s a culinary revelation that brings the luxurious experience of a high-end sushi bar directly into your home kitchen. Our Salmon Crispy Rice recipe deconstructs the magic, providing a detailed, tested roadmap to recreate that perfect contrast of textures and flavors. The crackle of the fried rice cake, the cool creaminess of avocado, and the bold, umami-rich spicy salmon create a symphony in your mouth that is utterly addictive. More than just an appetizer, this dish is a conversation starter, a centerpiece for gatherings, and a testament to how simple ingredients, when treated with care, can become something extraordinary.

At CookingWithEmy.com, we believe in demystifying viral recipes. We’ve tested countless variations to land on the ideal rice vinegar seasoning, the optimal chilling time for a clean cut, and the perfect fry temperature for maximum crispiness without greasiness. This guide will walk you through every single step, ensuring your first attempt is a resounding success. Get ready to impress your friends, family, and most importantly, your own taste buds.

Why This is the Best Salmon Crispy Rice Recipe

What sets this recipe apart is its unwavering focus on foundational technique. The internet is full of shortcuts, but we’ve found that for Salmon Crispy Rice, the classic methods yield the best, most consistent results. Our recipe insists on seasoning the rice while it’s still warm, allowing the vinegar-sugar-salt mixture to fully penetrate each grain. This step, often skipped, is what gives the rice cakes their authentic sushi restaurant flavor base. Furthermore, we specify a minimum 4-hour chill. This isn’t a suggestion—it’s the non-negotiable key to getting those clean, sharp edges when you cut your rice block. A properly chilled rice block fries up crisper and holds its shape under the weight of the toppings.

We also champion the use of Kewpie mayo in the spicy salmon mixture. Its unique blend of vinegars and egg yolks creates a richer, tangier, and more cohesive sauce than traditional American mayo. Combined with the precise balance of sriracha, soy sauce, and sesame oil, it creates a spicy salmon that is complex, not just hot. Every component in this recipe has been calibrated to support the others, resulting in a harmonious and unforgettable appetizer.

Ingredients & Substitutions

Quality ingredients are the backbone of this stunning dish. Here’s exactly what you’ll need, along with smart swaps for flexibility.

Step-by-Step Instructions

Part 1: Preparing & Chilling the Rice

Step 1: In a small bowl, combine the 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Stir vigorously until the sugar and salt are completely dissolved. This creates your seasoning liquid.

Step 2: Transfer your 3 cups of freshly cooked, still-warm sushi rice to a large, non-reactive bowl (glass or ceramic is ideal). Pour the seasoning liquid over the rice.

Step 3: Using a rice paddle or a flat spatula, gently fold and cut through the rice to distribute the seasoning. Avoid mashing or stirring aggressively. You want each grain coated while maintaining its integrity. Fan the rice for a minute as you mix to help it cool and become glossy.

Step 4: Line an 8×8 inch baking pan with plastic wrap, leaving plenty of overhang on all sides. Transfer the seasoned rice to the pan. Using slightly damp hands or a flat-bottomed glass, press the rice down firmly and evenly into a uniform layer.

Step 5: Fold the overhanging plastic wrap over the top to seal the rice completely. This prevents it from drying out in the fridge. Refrigerate for at least 4 hours, or ideally overnight. This chilling step is crucial for firm, sliceable rice.

Part 2: Making the Spicy Salmon

Step 6: While the rice chills, prepare the salmon. Ensure your sushi-grade salmon is very cold. Using a sharp knife, chop the salmon into small, uniform pieces (about 1/4-inch). You can also pulse it a few times in a food processor, but be careful not to puree it—you want texture.

Step 7: In a medium bowl, combine the chopped salmon, 4 tablespoons Kewpie mayo, 2 tablespoons sriracha, 2 tablespoons chopped scallions, 2 teaspoons soy sauce, and 2 teaspoons toasted sesame oil. Fold gently until everything is well incorporated. Cover the bowl and refrigerate until you’re ready to assemble. This allows the flavors to meld.

Part 3: Frying the Rice Cakes

Step 8: After chilling, remove the rice block from the pan using the plastic wrap overhang. Place it on a cutting board. Using a sharp, clean knife (lightly wet the blade to prevent sticking), cut the block into 16 even rectangles (cut into 4 rows and 4 columns).

Step 9: In a large, heavy-bottomed skillet or cast-iron pan, heat about 1/4 inch of vegetable oil over medium heat. To test if the oil is ready (around 350°F), drop a single grain of rice in—it should sizzle immediately and float to the top.

Step 10: Carefully place the rice rectangles in the hot oil, leaving space between them. Do not overcrowd the pan; fry in batches. Fry for 3-4 minutes per side, or until deeply golden brown and incredibly crispy. Resist the urge to move them too early—let a crust form.

Step 11: Transfer the fried rice cakes to a wire rack set over a baking sheet (this keeps them crispy). If you must use paper towels, do so only briefly, as steam can make the bottom soggy. Sprinkle lightly with a pinch of salt while still hot.

Part 4: Assembly

Step 12: Just before serving, slice your avocado. Place a small slice or a smear of avocado on top of each warm rice cake. Top with a generous tablespoon of the spicy salmon mixture. Garnish with a thin slice of jalapeño and a sprinkle of toasted black and white sesame seeds. For an extra kick, add a tiny drizzle of sriracha or a dot of Kewpie mayo.

Step 13: Serve immediately and enjoy the audible crunch!

Serving & Presentation

Presentation is half the fun with Salmon Crispy Rice. Arrange the finished pieces on a sleek, rectangular platter or a beautiful slab of slate. Scatter extra scallions and sesame seeds around the platter for a professional touch. For a DIY party appetizer, set up a “build-your-own” station with the warm rice cakes, bowl of spicy salmon, sliced avocado, jalapeños, and various garnishes like microgreens, tobiko (flying fish roe), or a drizzle of unagi (eel) sauce. Pair this dish with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio, a light lager, or a citrusy mocktail to cut through the richness. It’s the perfect starter before a meal of miso soup and a simple cucumber salad.

Storage & Reheating

Storage: This dish is best enjoyed immediately. However, you can store components separately for up to 24 hours. Keep the uncut, chilled rice block wrapped in the fridge. Store the spicy salmon mixture in an airtight container in the fridge. Store fried, cooled rice cakes in a single layer in an airtight container at room temperature for a few hours.

Reheating: To recrisp rice cakes, place them on a baking sheet in a single layer and bake in a 400°F oven for 5-8 minutes, or until hot and crispy again. Avoid the microwave, as it will make them tough and chewy. Assemble with cold salmon and avocado only after reheating the rice.

Creative Variations

The beauty of this recipe is its adaptability. Don’t be afraid to experiment once you’ve mastered the classic version!

• Spicy Tuna Crispy Rice: Substitute sushi-grade tuna for the salmon.
• Vegetarian “Spicy Crab”: Use finely chopped hearts of palm or young jackfruit mixed with the spicy mayo sauce for a stunning plant-based option.
• Unagi (Eel) Style: Top the rice cake with a slice of avocado and a piece of prepared unagi (broiled eel), then drizzle with unagi sauce.
• Dynamite Shrimp: Top with tempura shrimp tossed in a spicy mayo sauce.
• Furikake Fusion: Mix 1 tablespoon of furikake seasoning into the rice before pressing for an extra layer of umami.
• Air Fryer Method: For a lighter version, brush the rice cakes lightly with oil and air fry at 400°F for 10-12 minutes, flipping halfway, until crispy.

Frequently Asked Questions (FAQ)

Can I make the rice cakes ahead of time?

Absolutely. You can season, press, and chill the rice block up to 24 hours in advance. You can even cut it into rectangles and keep them covered in the fridge until you’re ready to fry.

I can’t find sushi-grade salmon. What can I use?

Do not use regular raw salmon. For safety, you must use fish labeled for raw consumption. If unavailable, a fantastic cooked alternative is to use high-quality canned salmon (well-drained) or even flaked, cooked, and cooled regular salmon in the spicy mayo mixture.

My rice cakes are falling apart when I fry them. What went wrong?

This is almost always due to insufficient chilling or pressing. The rice must be very cold and very compact. Ensure you press it firmly into the pan and chill for the full 4+ hours. Also, make sure your oil is hot enough before adding the rice; otherwise, they will absorb oil and disintegrate.

Can I bake or air fry the rice cakes instead of pan-frying?

Yes, for a less oily version. Brush both sides of the rice rectangles generously with oil and place on a parchment-lined baking sheet. Bake at 425°F for 20-25 minutes, flipping halfway, until crispy. In an air fryer, cook at 400°F for 10-12 minutes, checking for doneness.

Is there a way to make this gluten-free?

Yes! Ensure your soy sauce is replaced with tamari or a certified gluten-free soy sauce. Double-check that your rice vinegar and other condiments are gluten-free (most major brands are).

What’s the best way to reheat leftovers?

Reheat only the rice cakes. Use an oven or toaster oven at 400°F for 5-8 minutes to restore crispiness. The salmon and avocado should be added fresh after reheating.

Can I use leftover rice?

You can, but the texture is best with freshly cooked, warm rice that you season yourself. Leftover rice tends to be drier and may not press together as well. If using leftover rice, sprinkle it with a tablespoon of water and reheat it gently in the microwave before seasoning to restore some moisture.

What other toppings can I use?

Get creative! Try a slice of seared tuna, a dollop of citrus ponzu, pickled ginger, a dab of wasabi, crispy shallots, or a sprinkle of togarashi (Japanese chili pepper blend).

Salmon Crispy Rice

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  Author: Chef Emy

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Ingredients

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• 3 cup Cooked Sushi Rice (short grain rice)
• 2 tbsp Rice Vinegar
• 1 tbsp Sugar
• 1 tsp Salt
• Vegetable Oil (for frying)
• 1 lb Sushi-grade Salmon
• 4 tbsp Kewpie Mayo
• 2 tbsp Sriracha
• 2 tbsp Scallion
• 2 tsp Soy Sauce
• 2 tsp Sesame Oil
• Sliced Avocado
• Jalapeno (thinly sliced)
• Black and White Sesame Seed (toasted)

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Instructions

1. In a small mixing bowl, combine rice vinegar with sugar and salt then stir until dissolved. Pour the rice vinegar over cooked sushi rice and mix until well combined.
2. Transfer the rice to a baking pan lined with a plastic wrap. Gently press the rice to even it out. Cover and let it chill in the fridge for at least 4 hours or overnight.
3. Chop the sushi-grade salmon into a small pieces, transfer it a a bowl then combine the salmon with mayo, sriracha, soy sauce, scallion and sesame oil. Mix well and set aside in the fridge until ready to use.
4. Once the rice chilled, cut into 16 rectangles. Heat vegetable oil in a pan over medium heat, fry the rice until both sides turns nice and golden. Remove from the heat and let it cool on a paper towel.
5. Top the crispy rice with a sliced avocado, a tablespoon of salmon mixture and sliced of jalapeno. Sprinkle it with black and white sesame seeds. Serve immediately.