In a small bowl, mix together the mayonnaise, sriracha sauce and sesame oil until they are well combined.

Taste and adjust the seasoning. Add more sriracha for a spicier mayo.

In a small saucepan, combine the soy sauce, mirin and sugar. Stir until the sugar is completely dissolved.

Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for 15-20 minutes, or until the sauce has thickened and reduced by about half.

Remove the saucepan from the heat and let the eel sauce cool to room temperature.

Once cooled, transfer it to a clean glass jar or squeeze bottle.

Rinse the rice: Place the sushi rice in a fine-mesh sieve or colander and rinse under cold water until the water runs clear. This step helps to remove excess starch from the rice.

Cook the rice: In a medium-sized saucepan, add the rinsed rice, salt and water. Bring to a boil over medium-high heat, then reduce the heat to low and cover the saucepan with a tight-fitting lid. Let the rice simmer for about 15-20 minutes or until all the water is absorbed and the rice is tender.

Prepare the vinegar mixture: While the rice is cooking, combine the rice vinegar and granulated sugar in a small bowl. Mix until sugar has dissolved. Set aside.

Season the rice: Once the rice is cooked, transfer it to a large mixing bowl. Gradually pour the vinegar mixture over the rice while gently folding and mixing it with a wooden spatula or rice paddle. Be careful not to smash the grains of rice. Continue to mix until the rice is well-coated and cooled to room temperature.

Cover and let it rest: Once the rice is seasoned, cover the bowl with a clean kitchen towel or plastic wrap to prevent it from drying out.

Cover bamboo mat with plastic wrap. Lay mat on a clean flat surface and place a sheet of nori on top.

Wet your hands with water to prevent the rice from sticking, then grab a handful of sushi rice and gently press it onto the nori.

Sprinkle a thin layer of black and white sesame seeds over the rice, then carefully flip the nori and rice over so that the nori is facing up.

Arrange a few slices of cucumber along the bottom third of the nori sheet, followed by the crab sticks.

Starting from the bottom, roll the sushi tightly using the bamboo mat. Apply gentle pressure to ensure the roll holds its shape.

Once the roll is sealed, use the bamboo mat to gently tighten the roll, making it more compact and secure.

After initial tightening, place alternating slices of salmon, tuna and avocado on top of the roll, covering the entire outer surface.

Use the bamboo mat to roll the sushi once again to make it more compact.

Repeat for the remaining nori sheets and ingredients until you've used up all the fillings.

Use a sharp knife to slice each roll into bite-sized pieces. Wipe the knife with a damp cloth between each slice to ensure clean cuts.

Drizzle a generous amount of spicy mayo and eel sauce.

Serve the with soy sauce, pickled ginger, and wasabi on the side.