Begin by rinsing 1.5 cups of sushi rice in cold water until the water runs clear; combine with 2 cups of water and cook until absorbed (about 20 minutes). Let sit covered for 10 minutes.

In a small bowl, whisk together 1 teaspoon of salt, 2 tablespoons of rice vinegar, 1 tablespoon of granulated sugar, and 1 tablespoon of toasted sesame oil until dissolved. Gently fold into the cooked rice.

Press the seasoned rice into a lined baking tray to create a layer; refrigerate for at least 3 hours or ideally overnight.

Lift the rice block from the tray and cut into bite-sized rectangles, about 1.5 inches long.

Heat ½ inch of vegetable oil in a skillet over medium-high heat. Fry rice rectangles for about 2 minutes per side until golden brown. Drain on a wire rack.

In a mixing bowl, combine 8 ounces of diced sushi-grade salmon with 2 tablespoons of Kewpie mayonnaise, 1 tablespoon of yuzu kosho, 1 teaspoon of yuzu juice, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Mix gently.

Assemble the bites by placing a slice of cucumber on each rice rectangle, topping with salmon mixture. Sprinkle with sesame seeds and green onions.