1. Mix all sriracha mayo ingredients in a bowl and set aside in the fridge.

2. Cook 1.5 cups sushi rice according to packet instructions. Transfer to a bowl and add in sugar, salt and rice vinegar. Set side to cool down.

3. Transfer smoked salmon into a bowl and use two forks to shred into smaller pieces. Add 4 tablespoons of sriracha mayo and mix with the salmon.

4. Prep veggies - slice cucumber and avocado length ways.

5. Put 1/4 of the rice on top of a seaweed sheet and spread on evenly, leaving a 2cm gap at the top (this helps it stick when you roll the sushi).  Place avocado, cucumber and salmon in a line on top of the rice. Roll sushi and repeat.

6. Cut into sushi into pieces - would recommend cutting the sushi with a wet knife to get a clean cut.

7. Top with extra sesame seeds and extra sriracha mayo.

Enjoy!