1: Grab 1 lb leftover salmon, season with salt, pepper, garlic powder, and smoked paprika, then air fry for 12 minutes at 400°F and let cool.
2: In a small bowl, combine cooled salmon with 1.5 tbsp mayo, 1 tsp sesame oil, 1 tbsp Tamari or soy sauce, 1 tbsp rice vinegar, juice of 1/4 small lemon, a pinch of salt, and sesame seeds. Mix well and adjust to taste.
3: Take a flat sushi nori sheet and cut halfway up the middle to make 4 separate quadrants.
4: Fill each quadrant with desired fillings.
5: Use 2.5 tbsp of the salmon salad, 1/4 avocado, carrot strips, 1 tbsp cream cheese, and Persian cucumber slices.
6: Fold the nori starting from the bottom left quadrant, then fold across, and fold down.
7: Enjoy as is, or dip in sauce or soy sauce. For a simple spicy sauce, mix 2 tbsp mayo, juice of 1/2 lime, 1 tbsp sriracha, and a pinch of salt.
