For the rice: start by taking the cooked rice and mixing in the vinegar, and salt. Take 3 of the silicone molds and add in the cooked sushi. Be sure to fill them up to the top.
Then, take a piece of parchment paper for each mold and lay it right on top. Use your hand to flatten and smooth out the rice. Place the molds into the fridge to let them settle for at least 15 minutes.
Next, prep the sriracha Mayo by mixing all the ingredients and set it aside or in the fridge.
Heat a large cast iron skillet to medium high heat and add a small layer of oil. Just enough to cover the bottom of the pan.
Take out the rice gently by pushing it out from the bottom and fry them up in batches for about 3-4 minutes per side.
Meanwhile: to make the avocado mixture, add all the ingredients into a bowl and mash it up with a fork until smooth.
Take each crispy rice, top it with the avocado mix, drizzle the sriracha Mayo right on top, then add cilantro, jalapeño, and everything but the bagel seasoning. I like to add a touch of salt on top for good measure and enjoy!!!