Step 1

Set the oven to 375º. Place the salmon in a baking dish and pour oil and Teriyaki sauce over the salmon. Let it sit until the oven is ready. Meanwhile, slice the cucumber, jalapeño and avocado if using. Set aside.

Step 2

Cook the salmon on the middle rack for 15 minutes or until your desired doneness for salmon. While the salmon is cooking, start the rice and cook according to packaging.

Step 3

Once the salmon is finished cooking, let it cool just a bit and then flake it. Add it to a medium sized bowl, pour any excess Teriyaki over it. Add the mayo and sriracha to the bowl.

Step 4

When rice is finished cooking, add it to the bowl, pour vinegar over the rice. Lightly mix the ingredients together in the bowl. I like the salmon to remain chunky and still in tact so I just lightly mix, you can mix it as much as you'd like! The more you mix the easier and sticker the mix will be for the hand rolls.

Step 5

Cut the nori sheets in half, they should be in a rectangle shape. Add the filling to 1/3 of the sheet. Add in a few slices of cucumber, jalapeño, ginger if using and avocado if using. Sprinkle with sesame seeds and roll. With dry hands, roll up from the bottom corner on the topping half of the nori. Roll up diagonally and shape the nori into a cone.

Step 6

Once you have the hand roll finished add to a plate, working as quickly as you can continue rolling the rest of the mixture and serve immediately. Feel free to serve with soy sauce for dipping if you'd like!