1) To make the spicy sauce, mix the mayo and chili sauce together. Fold in the salmon chunks.
2) Using a spoon, quickly spread a thin layer of rice onto seaweed sheet. Leave a bit of clearance on all sides, as shown. Put strips of salmon, cucumber and avocado on top of rice an inch above bottom of sheet.
3) Roll bamboo to cover ingredients with seaweed, squeezing bamboo tightly with hands. Unroll bamboo, and continue rolling seaweed tightly until all the rice has been covered.
4) Place rolls seam side down on cutting board. Wait for them to cool for a couple minutes, then cut pieces with a sharp knife.