Cook and season sushi rice according to package or preferred method.

Transfer rice to a baking sheet lined with plastic wrap and press into a flat rectangle, about 1 inch thick.

Cover and chill in the fridge for at least 1 hour or overnight.

In a bowl, mix minced salmon, scallions, sambal, sriracha, and Kewpie mayo until well combined. Chill until ready to serve.

Heat 3 inches of avocado oil in a cast iron pan to 375°F.

Cut chilled rice into 2-inch x 4–6-inch slabs. Fry each slab, flipping occasionally, until deep golden and crisp on all sides.

Drain fried rice on a paper towel-lined baking sheet. Let cool slightly, then cut into 1-inch x 2-inch pieces.

Top each rice bite with a spoonful of salmon mixture. Garnish with chives and eel sauce if using. Serve immediately.