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Learn to make crispy and flavorful spicy salmon fried sushi rolls that are perfect for an appetizer or cozy dinner.

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Rinse 300 g (1.5 cups) of sushi rice under cold water until the water runs clear. Combine with 360 ml (1.5 cups) of water in a rice cooker. Cook according to the machine’s instructions. Allow to rest for 10 minutes after cooking.
Transfer the cooked rice to a bowl. Mix 30 ml (2 tablespoons) of rice vinegar, 15 g (1 tablespoon) of sugar, and 5 g (1 teaspoon) of salt until dissolved. Fold into the rice gently and let cool to room temperature.
Slice 200 g (7 oz) of sushi-grade salmon and 1 large avocado into thin strips. Set aside.
Place a nori sheet, shiny side down, on the sushi mat. Spread 75 g (½ cup) of sushi rice evenly, leaving a 2.5 cm (1-inch) border at the top. Layer salmon, avocado, and a drizzle of spicy mayo along the bottom of the rice.
Roll the mat toward you while pressing gently to shape the sushi into a roll. Moisten the edge to seal.
Heat 240 ml (1 cup) of vegetable oil in a frying pan over medium heat. Slice the sushi roll into pieces using a sharp knife. Fry in batches for about 2-3 minutes until golden brown.
Remove the rolls from the oil using a slotted spoon and drain on paper towels. Serve immediately with extra spicy mayo and soy sauce.

For extra crunch, consider double frying the rolls for an additional minute.