Directions

1. Cook sushi rice according to package instructions. Let cool to room temperature.

2. Thaw the salmon, slice avocado, and cucumber into thin strips.

3. Place a sheet of nori (shiny side down) in your hand or on a cutting board.

4. Add a small handful of sushi rice to one side of the nori and gently flatten it.

5. Lay a small scoop of salmon, avocado, and cucumber over the rice. For additional flavor, drizzle kewpie mayo and sriracha over.

6. Starting at the rice-covered side, fold the nori over the filling to create a burrito shape.

7. Slice in half.

8. Sercev immediately with soy sauce, wasabi, and pickled ginger!