Cook the rice ahead of time so that it has time to cool off before using it in the handrolls. I recommend preparing it several hours or up to 3 days in advance so that it has time to chill in the refrigerator to avoid using warm rice.

Remove the salmon from its packaging and place it in a large casserole dish or baking dish. Pat off any excess moisture with paper towels. Drizzle the salmon with avocado oil and use a silicone brush or your fingers to coat the full surface of the salmon flesh with a little oil.

Sprinkle the salmon filet with sea salt, garlic powder and onion powder.

Place the salmon on the rack that’s third from the top of the oven. Broil for 10 to 15 minutes, or until the salmon is cooked through. The FDA considers salmon to be fully cooked once it reaches an internal temperature of 145 degrees Fahrenheit. Insert a digital thermometer into the thickest part of the salmon filet and wait until the numbers stop moving to get an accurate read. Allow salmon to cool for 15 minutes, or until it is cool enough to handle. Note: You can cook the salmon ahead of time and refrigerate it if you want your hand rolls to be completely chilled.

While the salmon is cooking, prepare the spicy chipotle sauce. Simply combine all of the ingredients for the sauce in a small bowl and stir well. Taste the sauce for flavor and add more chopped chipotle chilis if you’d like. Refrigerate the sauce until you’re ready to use it.

Use a sharp knife to cut full sheets of nori (seaweed wrapper) in half using a sharp knife. You can also cut them in half with kitchen scissors.

Peel the cucumber and cut it into match sticks and slice the avocado into slices.

Place a half sheet of nori in one hand, then press some cooked rice in a diagonal from the top of the paper to the bottom right. Avoid filling the full left side of the sheet with rice, as it will be harder to roll.

Sticking with this diagonal, layer the cooked salmon, a drizzle of sauce, avocado slices and cucumbers in the same direction as the rice.

Take the lower left corner of the seaweed and fold it upward toward the top of the sheet of seaweed, stopping ⅓ of the way from the top. Now, finish rolling the hand roll into an ice cream cone shape.

You can seal the hand roll by dabbing a small amount of water on the edge of the nori sheet to encourage it to stick to itself.

Serve immediately and enjoy!