Sushi

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. Combine the rice and water in a rice cooker. Cook following the rice cooker's instructions. Alternatively, bring to a boil on the stovetop, then cover and reduce the heat to low, cooking for 18-20 minutes.
3. While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar and salt dissolve. Do not boil.
4. Once the rice is cooked, transfer it to a large bowl. Pour the vinegar mixture over the rice and gently fold it in using a cutting motion with a spatula or rice paddle. Allow the rice to cool to room temperature.
5. Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.
6. Spread a thin layer of sushi rice over the nori, leaving a 1-inch (2.5cm) border at the top edge.
7. Arrange a few strips of salmon, tuna, cucumber, and avocado along the center of the rice.
8. Starting from the bottom edge, lift the bamboo mat and roll the sushi tightly, pressing gently to seal the edge. Use a wet finger to moisten the border of the nori, sealing it closed.
9. Repeat with remaining ingredients to make more rolls.
10. Slice each roll into bite-sized pieces using a sharp, wet knife. Serve with soy sauce, pickled ginger, and wasabi.