1. Cook the Sushi Rice:

Rinse the sushi rice under cold water until the water runs clear.

Cook the rice in a rice cooker or pot with 1 ½ cups of water. Once cooked, let it cool slightly.

Mix the rice vinegar, sugar, and salt in a small bowl until dissolved.

Gently fold the vinegar mixture into the cooked rice. Set aside to cool to room temperature.

2. Prepare the Fillings:

Slice the sushi-grade salmon against the grain into long, thin slices.

Peel and slice the avocado.

Julienne the cucumber into thin strips.

3. Assemble the Rolls:

Place a sheet of nori on a bamboo sushi mat.

With wet hands, spread an even layer of sushi rice over the nori, leaving about half an inch uncovered at the top.

Arrange a few slices of salmon, avocado, and cucumber strips horizontally across the center of the rice.

Lift the edge of the bamboo mat closest to you and roll it over the fillings to encase them in rice and nori, applying gentle pressure to form a tight roll. Continue rolling until the entire sheet is rolled up.

Use a sharp knife to slice the roll into 6-8 pieces. Wet the knife between slices to prevent sticking.

4. Serving:

Arrange the salmon roll slices on a plate.

Serve with soy sauce, wasabi, and pickled ginger on the side.

Enjoy your homemade salmon rolls! This basic recipe is a great starting point, and you can customize the fillings according to your preferences.