Prepare the salmon marinade: In a shallow dish, combine 1 tablespoon sesame oil, 1 tablespoon soy sauce, the grated ginger, and minced garlic. Place the salmon fillet in the mixture, turning to coat. Let it rest at room temperature for 10 minutes — you'll notice the fish absorbing the dark, fragrant liquid and the surface becoming slightly tacky.

Shape the rice blocks: Lightly wet your hands with water to prevent sticking. Take approximately 75g of cooked sushi rice and press it firmly into a rectangular shape about 1.5cm thick. The rice should hold together without falling apart — you want a dense, compact block that will hold its shape during frying. Repeat to form four blocks.

Fry the rice until golden: Heat 2 tablespoons vegetable oil in a non-stick pan over medium-high heat. When the oil shimmers and a grain of rice sizzles on contact, carefully place the rice blocks in the pan. Cook for 4-5 minutes without moving them — you'll hear a steady sizzle and see the edges turning a deep golden brown. Flip carefully using a thin spatula and cook the other side for another 3-4 minutes until both surfaces are crunchy and caramelised. Transfer to a paper towel-lined plate.

Sear the salmon: In the same pan, add the remaining sesame oil over medium-high heat. Place the salmon skin-side down — you should hear an immediate, vigorous sizzle. Press gently with a spatula for 10 seconds to ensure even contact. Cook for 4 minutes until the skin is crisp and golden, then flip and cook for another 2-3 minutes for medium doneness. The flesh should flake easily with a fork and appear opaque with a slight translucency in the centre.

Prepare the dressing: In a small bowl, whisk together the remaining soy sauce, rice vinegar, and honey until the honey dissolves completely. The mixture should be glossy and smell sweetly acidic. Set aside.

Slice the salmon: Transfer the cooked salmon to a cutting board and let it rest for 2 minutes. Using a sharp knife, slice across the fillet into 2cm thick pieces. You should see the layers separate cleanly, revealing moist, flaky flesh with a crisp skin edge.

Assemble the bowls: Place one crispy rice block in each bowl as the base. Arrange sliced avocado, cucumber ribbons, and salmon pieces around the rice. Drizzle the dressing over everything, then sprinkle with spring onions, sesame seeds, and crumbled nori. Serve immediately while the rice is still crackling.