Sushi

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed.
3. Remove the rice from heat and let it sit, covered, for 10 minutes. Meanwhile, in a small bowl, mix together rice vinegar, sugar, and salt until dissolved.
4. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Let the rice 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, even layer of rice over the nori, leaving a 1-inch (2.5cm) border at the top edge.
7. Arrange a few slices of salmon, cucumber, and avocado in a line along the bottom edge of the rice.
8. Using the bamboo mat, carefully roll the sushi away from you, pressing gently to shape. Moisten the top border of the nori with water to seal the roll.
9. Repeat with the remaining ingredients. Use a sharp knife to slice each roll into bite-sized pieces.
10. Serve the sushi with soy sauce, pickled ginger, and wasabi on the side.