Cook the rice to bag instructions.
On a sushi bamboo mat, add a piece of nori. Cover ¾ of the nori in the rice pressing into a thin layer.
Then add the cucumber, avocado, chunks of gorgeous salmon, a sprinkle of scallions, and the spicy sauce.
Now for the rolling, I am no sushi expert, but I find it best to create it and squeeze it into a roll, place it back down on the counter, and scrunch it real tight with my fingers. Uncover the roll, wet your finger with water, and run it along the nori to seal it shut. Keep rolling, and voila!
Take a wet knife and cut through the middle first, then into even pieces!
Serve with soy sauce, pickled ginger, wasabi, and some chopsticks!