1. In a small skillet or saucepan, warm up the cooked white rice, then stir in rice vinegar, maple syrup, and a pinch of salt. Mix gently and let cool slightly.

2. In a small bowl, combine avocado oil mayo, sriracha, and a few drops of toasted sesame oil to make the spicy mayo.

3. Prepare the fillings: thinly slice cucumber and avocado, and have the smoked salmon ready.

4. Place a sheet of nori shiny side down on a cutting board. Add half of the rice to the center. Spread sriracha mayo on top of the rice, then layer smoked salmon, cucumber, and avocado slices. Add the remaining rice on top and press lightly. 

5. Prepare a small bowl of water. Dip a brush (or your fingers) into the cold water and lightly moisten the edges of the nori to help it stick.

Fold the edges over the filling to close the sandwich, then wrap it tightly in plastic wrap and let it rest for 5–7 minutes so it holds its shape.

6. Unwrap, use a sharp knife to slice in half, and serve with soy sauce.