Cook Sushi Rice as directed on package

Once cooked mix in Rice Vinegar and let cool

I recommend making the Rice 1-2 hours ahead of time so that it can cool to room temperature before assembling the rolls

Prep all of the ingredients so that they are ready to go before you begin assembling the rolls

Lay a piece of Nori on a Sushi Mat

Place a bowl of water nearby to dip your fingers in, this will help prevent the Rice from sticking to your fingers

Spread Sushi Rice into a thin layer over the Nori leaving a 1 inch gap at the top and bottom (see photos above)

Place Smoked Salmon, Avocado, and Cucumber horizontally at the top of the Rice/Nori sheet, layering them side by side (see photos above)

Wet your fingers with water and gently wet the top and bottom edge of exposed Nori, this will help seal the roll

Lift up the top edge of the Sushi Mat and carefully fold it over the fillings until they are enclosed in a roll

Use the Sushi Mat to squeeze the roll as tight as possible, but not too tight because you don't want all the fillings to squish out

Use the Sushi Mat to finish rolling up the roll until it's completely enclosed

Transfer the roll to a cutting board

Using a very sharp knife, cut each Sushi Roll into 6-8 equal size pieces, wipe the blade of your knife with a wet paper towel between slicing (this makes for cleaner slices)

Transfer Sushi to a serving plate

Drizzle Sriracha Mayo over Sushi

Serve with Tamari for dipping, Pickled Ginger and Wasabi Paste

Enjoy!