1. Cut 5 cherry radishes into thin slices and put in a bowl, add 2g salt and 5ml sushi vinegar, mix well and marinate for 10 minutes
2. Peel 1 avocado and put it in a bowl, add a little lemon juice, crush it with a spoon, and put it in a piping bag for later use
3. Add 15ml of sushi vinegar to 1 bowl of rice and stir evenly. Fill the doughnut mold with vinegared rice to a half-full size, dent the middle lightly, and squeeze it into a circle of avocado puree
4. Then fill with rice, compact and shape, padded seaweed at the bottom, and release it from the mold
5. Spread salmon slices, cucumber slices, cherry radish slices, and cooked sesame seeds on the surface of the rice in turn
6. Ready to enjoy
