Cook sushi rice. Once cooked, immediately mix with vinegar and seeds. 

Transfer rice to a 9- x 13-inch pan and pat down.

 Place in fridge for 1 to 2 hours until firm. 

Cut out circles using a cookie cutter (yields about 9 to 12). 

Top with slices of avocado, teriyaki salmon nuggets, spicy mayo, and chopped green onion.

Tip: If you are in a hurry, you can also scoop out the rice and place on serving spoons and top with the avocado, salmon, spicy mayo, and green onion.

Teriyaki-Glazed Salmon Nuggets:

Cut salmon into bite-size pieces. Combine soy sauce, lemon juice, ginger powder, and honey in large bowl. 

Marinate salmon pieces and bake uncovered on 400°F for 15 to 20 minutes. 

Spicy Mayo: 

Combine above ingredients and refrigerate until ready to serve. 

Tip:  For an even spicier mayo, add a bit more hot sauce to suit your taste.