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

Season Rice

In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice until evenly coated. Allow the rice to cool to room temperature.

Prepare Salmon Filling

Cut the fresh salmon into thin strips. In a bowl, mix salmon with Sriracha sauce and mayonnaise until well combined.

Prepare Vegetables

Slice the avocado and cucumber into thin strips.

Assemble the Rolls

Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge. Add a line of the salmon mixture, avocado, and cucumber. Roll the mat away from you, pressing gently to form a tight roll.

Cut and Serve

Using a sharp knife, slice the roll into 6-8 pieces. Sprinkle sesame seeds on top and serve with soy sauce and pickled ginger on the side.