In a small bowl, combine the rice vinegar, sugar, and salt. Pour into the cooked rice, and fluff with a fork.
Press into a 2 inch thick rectangle on a parchment lined baking sheet. Refrigerate for 4 hours, Cut into about 16 rectangles.
Heat oil to 350 degrees. Fry the rice cakes for about 3 minutes per side, or until golden.
In a bowl, combine the mayo, sriracha, soy sauce, sesame oil, and green onions. Toss in the salmon.
Place slices of avocado on the rice cakes, followed by a pile of the salmon. Top with sesame seeds, jalapeno, and more sriracha if desired.
