Prepare the vegetables by chopping the heirloom tomatoes, yellow pepper, corn, and jalapeño.

In a blender, combine the chopped vegetables with lime juice, white wine vinegar, olive oil, salt, and pepper. Blend until smooth.

In a pot, cook the sushi rice according to package instructions and let it cool.

Heat the sunflower oil in a pan and fry the cooled sushi rice until crispy.

Cook the salmon as preferred (grilled, baked, or pan-seared).

Serve the gazpacho in bowls, topped with crispy rice and pieces of salmon.