Steps
1. Preheat oven to 180°C (350°F). Place salmon on a baking sheet, season lightly with salt and bake for 12-15 minutes until cooked through. Let cool.
2. Rinse sushi rice under cold water until water runs clear. Cook rice according to package instructions.
3. Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Fold into cooked rice and let cool to room temperature.
4. In a small bowl, mix mayonnaise and sriracha to make spicy mayo.
5. Place nori sheet on a bamboo sushi mat, spread an even layer of sushi rice over nori, leaving a 1-inch border at the top.
6. Arrange slices of baked salmon, avocado, and cucumber in a line along the bottom edge of the rice.
7. Using the bamboo mat, roll sushi tightly from the bottom edge toward the top border.
8. Moisten the top border with water to seal the roll.
9. Using a sharp knife, slice the roll into 6-8 pieces.
10. Serve with soy sauce, wasabi, and pickled ginger if desired, and drizzle spicy mayo on top or serve on the side.