Rinse the sushi rice in cold water until the water runs clear.

Cook the rice according to the package instructions or in a rice cooker. The ratio is usually about 1 cup rice to 1 ¼ cups water.

While the rice is still warm, transfer it to a wide bowl.

Sprinkle the sushi rice seasoning evenly over the rice. Gently fold it in with a rice paddle or spatula using a slicing motion, being careful not to mash the grains.

Let the rice cool to room temperature, covering with a damp towel so it doesn’t dry out.

Cut the salmon into small bite-sized cubes.

In a small bowl, mix salmon with a spoonful of Japanese mayo and a drizzle of Sriracha (adjust to your spice preference). Set aside.

Place a sheet of nori on a bamboo sushi mat, shiny side down.

With damp hands, spread a thin, even layer of rice across the nori, leaving about 1 inch uncovered at the top edge.

Lay cucumber and avocado slices across the center of the rice.

Spoon the spicy salmon mixture in a line next to the vegetables.

Using the mat, roll the sushi tightly away from you, pressing gently to shape.

Moisten the bare edge of the nori with a little water to seal.

With a very sharp knife, slice the roll into 6–8 pieces, wiping the blade with a damp towel between cuts.

Serve with soy sauce, pickled ginger, and wasabi on the side.