Rinse the sushi rice under cold water until the starch runs clear, then cook according to package instructions and allow it to cool slightly.
In a small glass bowl, gently fold the rice vinegar and sea salt into the warm rice to season it evenly.
Slice the sushi-grade salmon into long, thin strips for the rolls, reserving a few pieces to serve as sashimi on the side.
Peel the avocado and slice it into thin wedges, and julienne the cucumber into thin matchsticks.
Place one nori sheet on a bamboo rolling mat, then spread half of the seasoned rice in a thin, even layer over the bottom two-thirds of the sheet.
Layer half of the salmon strips, avocado wedges, and cucumber matchsticks across the center of the rice.
Using the bamboo mat, roll the nori tightly away from you while applying gentle pressure to ensure a firm seal.
Repeat the process for the second roll, then use a sharp, wet knife to slice each roll into eight pieces and serve with coconut aminos, wasabi, and pickled ginger.