For the crispy triangles

• Cook the rice according to package directions.  
• Once the rice is done cooking fluff with a fork and stir in the rice wine vinegar, granulated sugar, sesame oil, and salt.
• Line a medium-sized baking pan (around 8×8) with plastic wrap.
• Pack the rice into the pan, I covered my hands with vinyl gloves and that helped keep the rice from sticking to my hands.
• Cover the rice more plastic wrap and refrigerate least 3 hours.
• Line a baking sheet with paper towels and place a wire cooling rack over the baking sheet.  Set aside.
• Remove the rice from the refrigerator and, using a small triangle cookie cutter, cut triangles out of the rice.  Dip the cutter into a cup of water in between each cut to help keep the cuts clean.
• Add the oil to a large skillet.  Heat the oil over medium-high heat and fry the triangles, in batches, until browned on each side.
• Place the triangles on the prepared wire rack and allow to cool.

For the Fish

• Finely chop the tuna and mix with the spicy mayo.  Set aside.
• Finely chop the salmon.  Set aside.

To Finish

• Top each crispy triangle with a small amount of tuna or salmon.
• Garnish with sliced cucumber, shredded carrots, wasabi and pickled ginger.
• Serve with your favorite dipping sauces.