In a skillet, heat vegetable oil over medium heat. Add the chilled sushi rice and flatten it into an even layer. Cook until the bottom is golden brown and crispy, about 10-12 minutes.

Carefully flip the rice and cook the other side until crispy, about 5-7 minutes. Season with salt and remove from heat. Transfer to a plate and keep warm.

Season the salmon fillets with salt and black pepper. In the same skillet, add olive oil and heat over medium-high heat.

Add the salmon fillets and cook for about 4-5 minutes on each side, or until cooked through and golden brown. Remove from heat.

In a mixing bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil until well combined.

To serve, place a portion of crispy rice on each plate, top with a salmon fillet, and drizzle with the sauce. Garnish with sliced scallions and toasted sesame seeds.