In a medium bowl, add your cannabis oil, mayonaise, siracha and water.

Mix or blend into a nice sauce consistency.

Set your sauce aside.

Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle.

Layer salmon, cannabis mayo, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy with soy sauce.