Rinse the sushi rice under cold water until it runs clear. Add rice and 1 3/4 cups water to a saucepan, bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Whisk together rice vinegar, sugar, and 1 tsp salt until dissolved. Gently fold the vinegar mixture into the cooked rice.

In a small bowl, whisk together the Japanese mayonnaise, sriracha, lime juice, and soy sauce until smooth. Set aside.

Pat the salmon fillets completely dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Heat avocado oil in a large skillet over medium-high heat. Place salmon skin-side down and press gently with a spatula for 15 seconds.

Cook for 4-6 minutes on the skin side, until crispy and it releases easily. Flip and cook for another 2-3 minutes for medium-rare.

Divide the seasoned rice among four bowls. Top with a salmon fillet, avocado, cucumber, and edamame. Drizzle with spicy mayo and garnish with scallions and sesame seeds.