Rinse and cook rice according to package instructions, ideally using short-grain rice. Cool slightly.

Mix rice vinegar, sugar, and salt into the warm rice to season it. Let it rest until lukewarm.

Whisk soy sauce, maple syrup, and sesame oil in a small bowl and set aside.

In a lightly oiled 10-inch skillet, spread the seasoned rice in an even layer, pressing firmly with the back of a spatula to compact it into a uniform disk about 1/2-inch thick.

Chill for 10 minutes to help it set, if you have time – this makes flipping easier.

Heat 1 tablespoon vegetable oil over medium-high heat. Place the skillet with rice on the heat and cook undisturbed for 8-10 minutes until the bottom is deeply golden and releases easily.

Invert onto a plate, then slide the rice back into the skillet to crisp the other side for 5-7 minutes.

While the rice crisps, pat salmon fillets dry with paper towels and season both sides with salt and pepper.

Add remaining oil to a clean skillet over medium-high heat. When shimmering, add salmon and sear for 2-3 minutes until a golden crust forms.

Flip and sear the other side for 2 minutes. If fillets are thick, transfer to a 400°F oven for 4-6 minutes to finish cooking to medium.

Brush the soy-maple glaze over the seared salmon and return to the heat for 30-60 seconds just to warm the glaze and intensify flavors.

Transfer the crisp rice disk to a serving platter. Place each salmon fillet atop the rice.

Spoon a little spicy mayo on each fillet and sprinkle with toasted sesame and green onions.

Slice gently if you formed a single disk – serve each portion with lemon wedges.