Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender. Remove from heat and let it sit, covered, for 10 minutes.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice, fluffing it gently with a fork. Allow the rice to cool to room temperature.

While the rice cools, preheat your oven to 400°F. Cut the salmon fillet into small bite-sized pieces. In a bowl, toss the salmon with olive oil and soy sauce.

Spread the salmon pieces on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the salmon is cooked through and slightly crispy on the edges.

Once the rice is cool, use your hands to form small patties or squares, about 2 inches in size. Heat a non-stick skillet over medium heat and add a little oil. Place the rice patties in the skillet and cook for 3-4 minutes on each side until golden and crispy.

To assemble, place a piece of baked salmon on top of each crispy rice patty. Top with a slice of avocado and a sprinkle of scallions and sesame seeds. Serve with soy sauce for dipping.