If using freshly cooked rice, spread the 3 cups of warm short-grain sushi rice on a sheet pan to cool slightly. Sprinkle 2 tbs rice vinegar and 1 tsp kosher salt over the rice and gently fold to season and separate grains. Let the rice cool until just warm (about 15–20 minutes).

Form rice cakes

Using wet hands or a lightly oiled ring mold (about 2.5–3 inch diameter), press roughly 2–3 tablespoons of seasoned rice into 12 small patties, about 1/2-inch thick. Press firmly so they hold together. Place formed patties on a tray lined with parchment and chill in the refrigerator for 10–15 minutes to help them set.

Fry rice cakes

Heat 1 cup neutral oil in a heavy skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Add 4–5 rice cakes at a time, taking care not to overcrowd. Fry 2–3 minutes per side until deep golden and crisp. Reduce heat if they brown too quickly. Transfer to a wire rack or paper towel-lined plate. While still hot, brush each side lightly with 1 tsp toasted sesame oil total (divide among cakes) to add flavor.

Spicy Salmon Tartare

Prepare ingredients

Finely dice 12 oz sushi-grade salmon into small uniform pieces (about 1/4 inch). Thinly slice scallions, keeping whites separate from greens. Mince fresh ginger very finely.

Make tartare dressing

In a chilled bowl, combine 3 tbs kewpie mayonnaise, 1.5 tbs house chili sauce, 1 tsp soy sauce, 1/2 tsp sesame oil, 1 tbs calamansi juice, 1/2 tsp minced ginger, and a pinch of black pepper. Taste and adjust heat or acidity to preference (add more chili sauce for spice, more calamansi for brightness).

Finish tartare

Add the diced salmon and the white parts of the scallions to the dressing. Gently fold to coat evenly without smashing the fish. Season with 1/4 tsp flaky sea salt and 1 tsp freshly ground black pepper. Sprinkle 1 tsp toasted sesame seeds and stir lightly. Keep chilled until assembly (do not leave at room temperature for extended periods).

Assembly & Garnish

Place warm crispy rice cakes on a serving platter. Using a spoon or small ring, mound about 1 heaping tablespoon (approximately 30 g) of spicy salmon tartare onto each crispy rice cake, gently pressing to form a neat bite.

Drizzle 2 tbs kewpie mayonnaise over the tartare in a thin zigzag. Combine 1 tsp house chili sauce with a small squeeze of calamansi and dot or thinly drizzle over each piece for color and heat.

Garnish each bite with a few sliced green scallion rings or microgreens, a light sprinkle of toasted sesame seeds, and a tiny pinch of flaky sea salt to finish. Serve immediately with extra calamansi or lime wedges on the side.

To serve: these are best eaten immediately so the rice stays crispy. Make the tartare up to 1 hour ahead and keep chilled; fry the rice and assemble just before serving.