Prepare sushi rice according to the package instructions and allow to cool to room temperature, or cool enough to touch.

Cut salmon into 1/4 inch strips.

Halve the avocados and remove pits.

Slice lengthwise into strips and scoop out of the avocado skin.

Cut cucumber in half lengthwise and remove center with small spoon.

Cut cucumbers in half the other direction, and down the length to create 16 small sticks.

Lay a bamboo sushi mat on a cutting board with the short side facing you. Cover the mat with plastic wrap.

Place a piece of seaweed, shiny side down, on the mat. Make sure the short side is facing you.

Using wet hands, take 1/2 cup of rice and spread evenly over the seaweed. Leave 1/2 inch empty at the end furthest away from you.

Lay a strip of fish, strip of avocado, and a strip of cucumber across the rice.

Spread some spicy mayo on top.

Wet the empty strip of seaweed with a finger.

Use your fingers to hold the filling in place while you roll the bamboo mat away from you, pressing gently to shape the roll.

Remove the mat.

Cut the roll in half with a sharp knife, and then each half into 3-4 slices.

Sprinkle with roe or sesame seeds if using.

Serve with soy sauce, wasabi, and pickled ginger, if you choose.