1. Once rice is cool, you can start your rolls.
2. Cut seaweed sheet in half and place on prep surface. Wearing gloves is recommended. Cover gloves or hands in mayo, spicy mayo. or olive oil (choice is yours based on flavor preference) to prevent the rice sticking to your hands (this is one of the key secrets to making great sticky rice).
3. Grab a small ball of rice and place a nice layer over the entire piece of seaweed. Thickness is your preference. Spread with hands until it is roughly even and covering all of the seaweed.
4. Chop entire salmon loin into fine pieces and place in bowl. Add two tablespoons of sriracha (or add to taste). Add 1/2 tablespoon cayenne powder, 1/4 tablespoon of granulated sugar, two tablespoons of sesame oil, and eight to 10 chopped and de-stemmed cilantro leaves. Mix thoroughly. (NOTE: Here is an opportunity to play with different quantities and types of spices to find exactly what fits your tastes. Don’t be afraid to experiment!)
5. Slice avocado, flip roll so seaweed side is up, and add a few slices onto the seaweed side the entire width of the roll right down the center.
6. Add mixture from bowl on top of the avocado along the width of the roll.
7. Use bamboo roller to roll and shape into long roll with rice on the outside.
8. Slice into individual rolls and add additional mixture from bowl as topping for rolls along with sesame seeds (the Joseph Herzog finisher of choice) and whatever else feels like fun to you. Garnish the serving dish with pickled ginger and serve.