Prepare the Sushi Rice:

• Rinse the sushi rice under cold water until the water runs clear.
• Cook the rice according to the package instructions or in a rice cooker.
• Once cooked, mix the rice with seasoned rice vinegar (about 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt). Let the rice cool to room temperature.

Make the Sauce:

• In a small bowl, mix together the mayonnaise, sriracha sauce, soy sauce, and sesame oil until smooth. Set aside.

Assemble the Roll:

• Place a bamboo sushi mat on a clean surface and lay a sheet of nori on it, shiny side down.
• Wet your hands with water to prevent the rice from sticking, then spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top.
• Place a few slices of fresh salmon along the center of the rice.
• Add a few julienned cucumber strips and avocado slices on top of the salmon.
• Carefully roll the sushi tightly from the bottom, using the bamboo mat to help. Seal the edge with a little water.

Make it Crunchy:

• Once the roll is complete, spread a thin layer of the sriracha mayo sauce on top of the roll.
• Sprinkle the tempura flakes (or crispy fried onions) on top for a crunchy texture.

Slice and Serve:

• Using a sharp knife, slice the roll into bite-sized pieces.
• Garnish with sesame seeds, chopped scallions, and drizzle extra sauce over the top if desired.
• Serve with soy sauce, pickled ginger, and wasabi on the side.