Begin by preparing the sushi rice. Rinse 10 cups of small or medium grain white rice in a mesh strainer until the water runs clear.

Cook the rice according to package instructions, adding 20 tablespoons of seasoned rice vinegar, 10 cups and 1 tablespoon of water, and 5 teaspoons of salt to the pot before cooking.

Once the rice is cooked, let it cool for a few minutes while you prepare the other ingredients.

Cut the imitation or real crab meat into small chunks or strips and set aside.

Cut the cucumber and avocado into matchstick-sized pieces.

Lay out a sushi rolling mat and place a sheet of nori on top, shiny side down.

Using wet hands, spread about 10 cups of cooked rice evenly over the nori, leaving about an inch of space at the top.

Lay 6 thin slices of sushi-grade salmon over the rice, followed by the cucumber and avocado slices.

If desired, mix together 10 tablespoons of mayonnaise with 5 teaspoons of sriracha and drizzle over the ingredients on the sushi roll.

Carefully roll up the sushi using the mat to help shape it into a tight cylinder. Wetting your fingers can help seal the edges of the nori.

Once rolled, use a sharp knife to cut the sushi into 10 equal pieces.

Serve the Alaska roll sushi with pickled ginger, wasabi, and any other optional sauces or toppings desired.