In a small bowl mix together the soy sauce, honey, and Sriracha. Divide in half, brush half of this mixture on all sides of the salmon fillets. Set the other half aside to drizzle over the sushi bites.

Cook the salmon according to one of these methods:

In the oven: Place the salmon on a lined baking sheet. Put in a 400 degree oven for 12 to 15 minutes.

In the air fryer: Place the salmon in the air fryer basket (spray the basket with olive oil to prevent sticking). Set it to 400 degrees for 12 to 15 minutes.

Mix the cooled, cooked sushi rice in a bowl with the rice vinegar and sesame seeds. Form them into balls, pressing them tightly so they hold their shape.

Note: Spraying hands with non stick cooking spray helps prevent rice sticking to your hands.

Set a skillet over medium heat and add the vegetable oil. Put the rice balls in the skillet, press down slightly with a fork to flatten them and cook them 3 minutes per side.

Note: I did mine in two smaller batches.

Mash the avocado and put a small spoonful over each rice patty.

Flake the salmon and top each with a piece or two of salmon. Spoon the remaining soy sauce mixture (leftover from when making the salmon) over top.

Mix together the mayo and Sriracha, drizzle the Sriracha mayo over top. Serve with optional toppings such as more sesame seeds, soy sauce, wasabi, pickled ginger.