Rinse 2 cups of sushi rice under cold water until the water runs clear, then cook according to package instructions.

Slice 1 cucumber and 1 ripe avocado into thin strips and set all fillings aside.

Cover a bamboo mat with plastic wrap and lay a sheet of nori on top, shiny side down.

Spread about 1 cup of prepared sushi rice evenly over 2/3 of the nori, pressing down lightly.

Place the seafood, cucumber, and avocado strips along the center of the rice-covered nori and drizzle sriracha.

Roll the bamboo mat away from you while tucking in the fillings tightly, sealing the roll with water.

Cut the roll into eight equal pieces with a sharp knife dipped in water and serve with soy sauce and extra sriracha.