Start by rinsing the rice in a fine-mesh strainer until the water runs clear. Add the rice and water to a pot and bring to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for 18-20 minutes, or until the water is absorbed and the rice is tender.

In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt are dissolved. Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over the rice. Use a wooden spoon to gently fold the vinegar mixture into the rice until well combined. Cover the bowl with a damp towel and set aside.

Preheat your oven to 375°F. Place the salmon skin on a baking sheet and season with salt. Roast in the oven for 10-15 minutes, or until the skin is crispy and golden brown. Remove from the oven and let cool slightly.

Lay a sheet of nori on a sushi mat, shiny side down. Wet your hands with water and grab a handful of rice. Spread the rice over the nori, leaving a 1-inch border at the top.

Next, lay the avocado and cucumber slices in a line across the center of the rice.

Take the crispy salmon skin and break it into small pieces. Lay the salmon skin pieces on top of the avocado and cucumber.

Now it's time to roll! Use the sushi mat to roll the nori tightly around the filling, using the border of rice at the top to seal the roll.

Repeat with the second sheet of nori and filling.

Use a sharp knife to slice the roll into 8 pieces. Serve the salmon skin roll with soy sauce, wasabi, and pickled ginger.