Place a sheet of nori onto a bamboo mat. Add the rice to one corner and evenly disperse it, reserving half an inch from the top. Add the imitation crab meat, cucumber, avocado, and spicy mayo.
Grab both ends of the sushi and roll it up tightly. Add the sliced sushi grade salmon on top, then use a sharp knife to slice into pieces.
Notes
TO STORE: Sushi is best enjoyed fresh. If you have leftovers, you can store it in the refrigerator for up to 12 hours.