Preparation Steps

• Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package directions.
  2 cups sushi rice
• While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Heat gently until the sugar and salt are dissolved. Let it cool slightly.
  2 cups sushi rice
• Once the rice is cooked, transfer it to a large bowl. Gently fold in the cooled vinegar mixture with a spatula until evenly distributed.
• Let the rice cool to room temperature. To assemble the stacks, use a round cookie cutter (about 3-4 inches in diameter) and place it on a serving plate.
• Press a layer of sushi rice into the bottom of the cookie cutter. Top with a layer of diced avocado, then a layer of smoked salmon.
  2 cups sushi rice
• Gently remove the cookie cutter. Drizzle with sriracha mayonnaise and garnish with sesame seeds and green onions, if desired.
  2 cups sushi rice
• Repeat with the remaining ingredients to create more stacks. Serve immediately.