If you haven't already done so, bread and deep fry your kokanee. There's a link to a guide on how to deep fry the kokanee below if you need it.
Rinse your rice. I do this in a colander, but it can also be done in a bowl or a pot.
If you have a rice cooker, cook the cup of rice according to the instructions. Add the salt to the rice before cooking. If you're making the rice on the stove, combine your rice, salt, and 2 cups of water. Bring to a boil, then cover, reduce the heat to low, and simmer for 15-20 minutes.
Once your rice is done cooking, add your sugar and rice wine vinegar, then gently fold it into your rice. Do not stir it aggressively, or you'll turn your rice to a paste. Put the lid back on your rice and put it in the fridge for 15-30 minutes while you prep your other ingredients.
Slice your avocado and cucumber into thin strips. I like them 1/4-1/8" thick, and 1/2-3/4" wide. For the cucumber, cut them the same length as your sheets of nori.
Cut your deep fried kokanee fillet into a log, roughly 3/4x3/4" thick. At this point, if your fried kokanee isn't fresh, you can air fry it for a minute or two to crisp up the outside again. This step is optional, but I love the crunch.
Remove your rice from the fridge. It should be warm, but not hot.
Begin assembling your sushi roll by first coating the textured side of the nori in your rice. Press a thin layer of rice onto the nori and spread it evenly. I like just over 1/8" thick of rice on the nori.
Flip the roll over, and place the nori on your bamboo sushi mat. You want to put your ingredients on the nori, so the rice is on the outside of the roll when you roll it up.
At the top of your Nori, put a strip of your deep fried kokanee, a strip of the cucumber, and a row of avocado slices, all running the full length of the nori.
Spread about 1 tbsp of yum yum sauce on the nori, right below your salmon and vegetables.
Drizzle your eel sauce on the kokanee and vegies.
Add some siracha sauce, if desired, to the kokanee and vegies, to taste.
Carefully roll your sushi using your sushi mat.
Dampen an extremely sharp knife with cold water, then slice your sushi roll into 1/2" thick pieces.
Serve with soy sauce, pickled ginger (highly recommended), and wasabi to taste.
