Rinse sushi rice thoroughly under cold water until the water runs clear. Combine the cleaned rice with water and cook according to rice cooker instructions or use stovetop method until tender, about 15-20 minutes.

Whisk together salt, rice vinegar, granulated sugar, and toasted sesame oil in a bowl. Fold the mixture into warm sushi rice gently until evenly coated and glossy.

Line a baking tray with parchment paper and press the seasoned rice into a compact layer about ½ inch thick. Refrigerate for at least 3 hours or overnight.

After chilling, cut the rice into bite-sized rectangles or squares, approximately 2 inches each. Pat each piece dry with a paper towel to remove excess moisture.

Heat vegetable oil in a skillet over medium heat until shimmering. Fry the rice pieces for about 2 minutes per side until golden brown. Drain on a wire rack.

In a bowl, mix sushi-grade salmon, Kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and sesame oil until well blended.

Assemble the bites by placing a cucumber slice on each piece of crispy rice, topping with the salmon mixture, and garnish with toasted sesame seeds and chopped green onions.