• Start by prepping all your food. Cut your cucumbers into thin long strips. Chop the green onions. Slice an avocado kind of thick and squeeze lemon juice on it so it doesn't turn. Slice your sushi grade salmon into strips. Cut your nori into rectangles. Pour your sesame seeds into a bowl. Fill a high rimmed plate or a bowl that will fit your spring roll wrappers with water.
• Now that you are all prepped, soak your wrappers in cold water for 15-20 seconds, max.
• Lay your spring roll wrapper down on your cuttings board. Add the nori sheet in the center but towards the edge of the wrapper so you can roll it. To the top of the nori, add a line of Japanese mayo and a spoonful of salsa macha. Then add your salmon, cucumber, lots of green onion, 2 slices of avocado, another squeeze of lemon and wrap as shown in the video. Roll in sesame seeds and top with eel sauce.

Eel Sauce

• Heat sugar, soy sauce and rice vinegar in a small saucepan over medium heat.
• Cook and stir until the sauce has reduced to about ¾ cup.