Heat up sesame oil in a shallow pan over medium heat. There should be enough sesame oil to cover the bottom of the pan to shallow fry the rice.

Add rice blocks to the pan and fry each side for 2 minutes.

Once the rice block is golden on all sides, remove rice from the pan and place on a paper towel lined plate. Repeat until there are 16 golden rice blocks.

Place a piece of salmon sashimi on top of each rice block.

Squeeze Japanese mayo on each slice of salmon.

Using a kitchen torch on high, quickly sear the outside of the salmon.

Serve while the salmon is still warm!