Rinse 1 cup of sticky rice under cold water until clear, soak for 30 minutes, drain, and steam for 20-30 minutes. Stir in 1 tablespoon rice vinegar after cooling.

Season 1 fillet of salmon with soy sauce and pepper. Cook in a non-stick skillet for 3-4 minutes per side until it flakes easily, then let it rest and flake into pieces.

Slice 1 ripe avocado in half, scoop and cut into strips. Julienne cucumber into long strips.

Lay out plastic wrap, wet hands, spread cooled sticky rice into a rectangle. Sprinkle with onion flakes and sesame seeds, then layer on salmon, cucumber strips, avocado, scallions, and sriracha.

Using plastic wrap, roll tightly away from you while keeping the fillings in place. Twist the ends to secure and let it sit for a few minutes.

Unwrap and slice the roll diagonally. Serve with extra sriracha for dipping.