Cooked Salmon Sushi Roll for 8 Servings

Instructions:

1. Wash the sushi rice in a fine-mesh strainer under cold water until the water runs clear.
2. Combine rice and water in a rice cooker. Once cooked, let it steam for 10 minutes.
3. While the rice is hot, gently fold in the rice vinegar, sugar, and salt using a slicing motion. Let it cool to room temperature.
4. Heat olive oil in a non-stick skillet over medium-high heat. Season salmon fillet with salt and pepper.
5. Sear the salmon for 4-5 minutes per side until edges are golden and the center is opaque.
6. Allow salmon to cool slightly, flake into small chunks in a bowl, and stir in Japanese mayo and Sriracha until creamy.
7. Place a sheet of nori on a bamboo mat. Spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top.
8. Lay a strip of cream cheese, 3-4 strips of cucumber, a slice of avocado, and a spoonful of the salmon mayo mixture across the center of the rice.
9. Using the mat, roll tightly over the fillings, applying firm, even pressure.
10. Wipe the knife with a damp cloth between cuts. Slice the roll into eight pieces.