Preheat the oven to 425˚F. Line a baking sheet with parchment paper.

Place the salmon on the prepared baking sheet and season it with salt and pepper. Roast 8-14 minutes (depending on the thickness of the fish), or until it flakes easily but is still pink in the center. Let cool then coarsely shred the salmon using a fork; discard the skin.

In a medium bowl, combine the lime juice, tamari, garlic and ginger. Season with salt and pepper. Let sit 5 minutes. Add the salmon and toss to coat. Add the mayonnaise and stir in sriracha to taste. Fold to combine. Taste and season with salt and pepper.

The salmon salad can be made up to 1 day in advance.

Place a sheet of nori, shiny side down with the longest side closest to you, on a piece of parchment paper. Spoon a heaping cup of sushi rice on top of the nori. Dip your fingers in water, then pat the rice into an even layer, going all the way to the sides but leaving a 1-inch border across the top and bottom.

Arrange a layer of julienned cucumbers horizontally across the bottom of the rice. Top with a few spoonfuls of spicy salmon salad, followed by a few slices of avocado.

Hold the parchment (or sushi mat) and use it to roll the nori over the filling. The first roll should go all the way around the filling. Use the parchment to tighten the first roll. Wet the edge of the nori and seal it.

Repeat the process for the remaining wraps. Serve the wraps on their own, or with tamari for dipping.