Rinse sushi rice under cold water until clear, then cook in a rice cooker with water for 20 minutes.

Once cooked, let rice sit covered for 10 minutes, then mix rice vinegar, sugar, and salt into it.

Press seasoned rice into a lined baking tray and refrigerate for at least 3 hours.

Carefully slice the rice into bite-sized rectangles and dry them with a paper towel.

Heat vegetable oil in a skillet and fry rice rectangles until golden and crispy, about 2 minutes per side.

In a bowl, mix chopped salmon with Kewpie mayonnaise, yuzu kosho, yuzu juice, and soy sauce.

Assemble by placing cucumber on each rice rectangle, add spicy salmon mixture, and garnish with sesame seeds and green onions.