Add rice to a large saucepan with water and bring to a boil. Once boiling, place the lid on the pan and reduce to a simmer for about 20 minutes, or until the rice has fully absorbed the water.

Once the rice is fully cooked, add the rice vinegar mixture to the rice and stir to combine. Store sushi rice in an airtight container until it has cooled, at least 2 hours.

In a medium-sized bowl, combine your Lion King sauce ingredients. Taste, add more Sriracha if necessary, then set aside.

Fill a small bowl with water, this will be used to moisten the edge of your nori to help it stick together.

Place your first nori sheet on a cutting board and add enough sushi rice to fully cover the nori sheet. This should require ½-¾ cups of rice per roll.

Next, place 2 pieces of imitation crab lengthwise about an inch from the edge of your nori sheet. Follow this with 2 slices of cucumber and 2-3 slices of avocado.

To roll your sushi, carefully lift the edge of the nori with the filling and lift it up, with your index fingers holding the filling in place. Then, lift and tuck the roll while continuing to roll the nori until you have reached the end of your nori sheet. This may require some practice, so be patient.

If necessary, dab the edge of your nori to help secure it into a tight roll. Then, place your sliced salmon along the top of your roll.

Cover your roll with a generous amount of your Lion King sauce and bake your roll for 5-7 minutes. Top with optional green onion, serve and enjoy!