Cook the sushi rice according to package instructions, usually taking 15-20 minutes. Once cooked, fold in rice wine vinegar and a pinch of sea salt.

Remove the skin from the salmon fillets, then cut the fish into 1-inch cubes.

Toss the salmon pieces with cornstarch until lightly coated.

Heat the sesame oil in a skillet over medium-high heat until shimmering, about 1-2 minutes.

Add the salmon pieces to the hot skillet in a single layer and cook for 5-6 minutes, flipping halfway through.

Whisk together soy sauce, honey, ginger powder, and sesame seeds in a bowl while salmon cooks.

Pour the sauce over the cooked salmon and stir to coat. Cook for an additional 1-2 minutes.

Distribute warm sushi rice into bowls and top with crispy salmon, avocado, cucumber, carrot, and green onions.

Drizzle with spicy mayo and sprinkle with sesame seeds or nori slices as desired.