Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice with water, bring to a boil, then reduce to low heat for about 15 minutes.

In a bowl, whisk together salt, rice vinegar, sugar, and toasted sesame oil until dissolved. Fold into cooked rice and let it cool.

Spread the seasoned rice in a lined baking tray, press down and refrigerate for at least 3 hours.

Cut the chilled rice into bite-sized rectangles and pat moisture off each piece.

Heat oil in a skillet over medium-high heat and fry rice pieces for 2-3 minutes per side until golden brown. Drain on a wire rack.

Combine chopped salmon with Kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and sesame oil until well mixed.

Assemble the bites by topping each piece of crispy rice with the salmon mixture and garnishing with cucumbers, sesame seeds, and green onions.