Preheat oven to 350 F. Place salmon on a baking sheet and cook for about 20 minutes or until an internal temperature of 145 F is reached.

While salmon is cooking, mix brown rice with olive oil and rice vinegar. Using your hands, tightly pack rice together and form into 5-6 rectangular blocks.

Place rice blocks in an air fryer and air fryer on 390 F for 12 minutes, until blocks are firm and crispy.

Let salmon cool, then use a fork to flake the salmon into small pieces. Add to a bowl and mix with mayonnaise, salt and pepper. Set aside.

In a separate bowl, mash avocado.

Assemble crispy rice: top each rice block with mashed avocado and salmon mixture. Drizzle with sriracha.