Salmon Sushi Bundt Cake

Make the Rice: Rinse the rice until the water runs clear. Cook in a rice cooker or according to package directions. Combine the rice vinegar, sugar, and salt in a small bowl. Combine that and the sesame seeds into the cooked rice. Cover and refrigerate for at least 3 hours, overnight is preferred.
1.5 cup calrose rice, 2 tbsp rice vinegar, 1 tbsp sugar, 1 pinch salt, 3 tbsp black and toasted sesame seeds

Make sure you give the rice enough time in the fridge. This is an important step to make sure the sushi bundt cake doesn't fall apart.

Citrus Tamari Sauce: Combine the orange juice, lemon juice, chopped cilantro, and the dark green scallion tops in a small mixing bowl. Add tamari to preference and mix.
1/2 orange, 1/2 lemon, 2 tbsp cilantro, 3 scallions, tamari
Spicy Salmon Mix: Slice 8 thick slices of the salmon and set aside for later. Finely chop the rest of it and add it to a bowl with the Japanese mayo, sriracha, tamari, sesame oil, Serranos, 2 tsp rice vinegar and white and light green parts of the scallions from earlier. Mix well.
1 lb sushi-grade salmon, 1/4 cup Japanese mayo, 2 tbsp sriracha, 1 tsp tamari, 2 tsp sesame oil, 2 tsp rice vinegar, 1 serrano, 3 scallions
Salmon Sushi Bundt Cake: Spray your bundt cake pan with cooking oil spray. Arrange the 8 reserved salmon slices in the bottom of the pan. Press half of the seasoned rice firmly over the salmon. Layer the sliced cucumbers slightly overlapping, then the avocados, and then the spicy salmon mixture. Add the rest of the rice to the top and press down firmly to secure the layers. Refrigerate the pan for at least 10 minutes to set.

Molding the Salmon Sushi Ring: Depending on the specific shape of your pan, you may have a small amount of the ingredients left over. You want to fill the mold completely and press the layers until they are flat, but do not overfill. The final layer of rice must be flush with the rim to provide a stable, level base when you invert the cake.

Handling the Rice: To prevent the sticky Calrose grains from clinging to your skin, wet your hands slightly before pressing each rice layer into the mold. This allows you to pack the Salmon Cake firmly without the rice sticking to your hands.

Serve: Place your serving plate upside down on top of the bundt cake pan and careful flip all of it over so the cake is now upright. Tap lightly on the top of the pan until the cake releases. Top with crushed nori, shichimi togarashi, sliced serranos, and serve with the citrus tamari sauce.