• Before starting, preheat the broiler to high. Wash and dry all produce.
• Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
  To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat.
• Thinly slice green onions.
• Peel, then mince or grate ginger.

• Meanwhile, pat salmon dry with paper towels.
• To a foil-lined baking sheet, add salmon. Spread half the sweet chili sauce onto salmon and season with salt and pepper.
• Broil salmon in the middle of the oven for 10-12 min, until cooked through.**
• When salmon is done, break salmon up into large flakes/pieces, removing and discarding skin.
• To a medium bowl, add half sesame oil, half the ginger, half the rice vinegar, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.

• To a large bowl, add rice, 1/2 tbsp (1 tbsp) flour, remaining rice vinegar, half the togarashi and half the green onions. Season with salt.
• Fold and fluff rice until rice is coated and there's no loose flour.
• Spread evenly onto a baking sheet. Shape into a 8x11-inch rectangle.
• Place in the freezer for 5-7 min to cool. (NOTE: Rice will still be warm but cool enough to handle.)
• Rinse and dry the bowl.

• Remove rice from freezer. Using a knife, score rice into 4 (8) equal sections.
• Lightly grease hands with oil.
• Working with one portion at a time, form and press into a tight ball. Press the ball into rough 3-inch-wide, 3/4-inch-thick disks. Grease hands as needed to prevent sticking.
• Transfer to a small tray.

• In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium. When hot, add rice cakes. (NOTE: Don't crowd the pan; cook in 2 batches, if needed.) Pan-fry for 2-3 min per side, until golden.

AIR FRYER METHOD:

• Preheat air fryer to 400° while shaping rice cakes.
• Brush rice cakes evenly all over with 1 tbsp (2 tbsp) oil.
• Place rice cakes in the air fryer basket in a single layer, 1 inch apart. (NOTE: Don't overcrowd the basket. Cook in batches, if needed.)
• Air fry for 7 min. 
• Flip rice cakes. Brush again with 1/2 tbsp (1 tbsp) oil. Air fry for 6-7 min more, until evenly golden.

• To the large bowl (from step 3), add salmon, remaining sesame oil, remaining ginger, mayo, remaining togarashi, remaining sweet chili sauce. Mix to combine.
• To the medium bowl, add coleslaw and half the black sesame seeds. Mix to combine.
• Divide rice cakes between plates and spoon guacamole on top of each one.
• Divide salmon between rice cakes on top of guacamole.
• Sprinkle remaining black sesame seeds and green onions on top of salmon.
• Divide coleslaw between plates.