Rinse sushi rice under cold water until the water runs clear and combine with water in a rice cooker. Cook until tender and water is absorbed.

Heat a nonstick skillet, season salmon with salt and pepper, and cook skin-side down for 4-5 minutes until golden. Flip and cook for another 3-4 minutes.

Wash and slice vegetables. Julienne cucumber and carrots, slice avocado, and set aside.

Layer cooked rice at the bottom of bowls, top with vegetables, and lay the salmon on top.

Garnish with nori strips, drizzle with spicy mayo, and sprinkle sesame seeds and green onions. Serve immediately.