Spicy Truffle Salmon on Crispy Rice

1. Start by cooking your rice. I used a rice cooker. Once the rice is cooked, I added mirin, sugar, and salt.
2. Add the rice to a rectangular plate or container. Flatten so each piece is about 1/2 inch high and place into freezer for 1 hour. After 1 hour, take the rice out and cut it into rectangular pieces.
3. Lightly coat each side of the rice pieces with cornstarch.
4. In a pan, add enough oil to coat the bottom and heat over medium-high heat. Lightly fry the rice until both sides are nice and golden. Set aside.
5. Make your spicy truffle salmon by combining Bluehouse salmon mince, kewpie mayo, masago, sriracha, sesame oil, white truffle oil, and green onion. Combine well.
6. Serve by adding a slice of avocado on the crispy rice, followed by a scoop of spicy truffle salmon, and top with a slice of jalapeño.