Cook rice according to package directions. Fold in vinegar, salt and sugar. Let cool completely.

In small bowl, toss salmon with curry sauce. In separate bowl, toss together avocado, mango, cucumber, red onion, 3 tbsp lime juice, ginger and salt. In separate bowl, stir together mayonnaise, remaining lime juice and curry powder; set aside.

Divide salmon mixture, avocado salad and rice into 6 portions each. In 1-cup dry measure, layer one portion each of the salmon mixture, avocado salad and rice, pressing slightly to compress ingredients; invert onto serving plate.

Repeat with remaining portions. Drizzle with curry mayonnaise and sprinkle with sesame seeds.