I understand that it isn’t traditional by any means but it is a super popular dish in my hometown in Mexico (Obregon, Son)…google ‘Rosca De Sushi’ and you’ll see 😉. So typically it is done with surimi (imitation crab) but I prefer the salmon!
Mix the rice vin, sugar and pinch of salt. Add it to your cooked rice with the sesame seeds and let completely cool. Preferably overnight.
2. Slice 8 thick slices of the salmon for the top of the bundt and chop the rest pretty small. Add chopped salmon to a bowl with the japanese mayo, sriracha, sesame oil, serranos, 2 tsp rice vin and white and light green part of the scallions. Mix well.
3. Assemble the bundt starting by spraying cooking oil on it. Add the 8 salmon slices on the bottom followed by the rice, add in cucumber, salmon tampico mixture and avocado, press in the rest of the rice. Using a plate, flip it over.
4. Mix the cilantro, orange and lemon juice. Add tamari to taste.
5. Top the bundt with nori pieces, togarashi and serrano slices.
