First, mix the rice vinegar, sugar and pinch of salt. Add it to your cooked rice with the sesame seeds and let it cool completely.

Secondly, add your chopped salmon to a bowl and mix in the Japanese mayo, sriracha, sesame oil, Tamari and the green part of scallions.

To assemble the mini sushi bundts, you'll by spraying cooking oil on it. I used avocado oil, but rubbing in sesame oil works as well.

Then, add the rice on the bottom, pressing in really well. I find that it helps to wet your fingers. Layer in cucumber, spicy salmon mixture and avocado. Then, press in the rest of the rice.

Using a large board, flip it over... carefully.

In a bowl, mix in remaining scallions, Serranos and lemon juice. Then, add in Tamari to taste.

Lastly, top the mini bundts with sriracha, mayo, Shichimi Togarashi and Serrano slices.