Rinse sushi rice under cold water until the water runs clear. Combine sushi rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.

Season Sushi Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooled sushi rice. Set aside.

Prepare the Nori

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

Assemble the Roll

Wet your hands to prevent sticking and take a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top. Arrange slices of spicy salmon, BBQ eel, hamachi, cucumber, and avocado horizontally across the rice.

Add Sauce

Drizzle sriracha sauce over the fillings, then carefully lift the bamboo mat and roll the sushi away from you, pressing gently but firmly to form a tight roll.

Cut the Roll

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.

Serve

Arrange the sushi rolls on a plate, drizzle with sweet glaze, and serve with extra sriracha on the side if desired.