Sushi

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. Combine the rinsed rice and water in a rice cooker. Cook according to the manufacturer's instructions. Once cooked, let it stand for 10 minutes.
3. In a small saucepan, combine rice vinegar, sugar, and salt over low heat. Stir until the sugar dissolves completely. Remove from heat and let it cool slightly.
4. Transfer the cooked rice to a large bowl. Gradually fold in the vinegar mixture using a wooden spatula, being careful not to mash the rice grains. Let the seasoned rice cool to room temperature.
5. Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.
6. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch (2.5cm) border at the top edge.
7. Arrange slices of tuna, salmon, cucumber, and avocado in a horizontal line about 1 inch (2.5cm) from the bottom edge of the rice.
8. Using the bamboo mat, carefully roll the nori over the filling, pressing gently to form a tight cylinder. Seal the roll by moistening the top border with a little water.
9. Slice the roll into 6-8 pieces using a sharp, wet knife. Repeat with remaining ingredients.
10. Serve with soy sauce, wasabi, and pickled ginger on the side.