Salmon, Avocado, and Cucumber Sushi Rolls

Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions (or in a rice cooker) with the 1 1/4 cups water.

While the rice cooks, whisk together the rice vinegar, sugar, and salt until dissolved.

Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Spread the rice out and let it cool to room temperature (don’t refrigerate — this affects the texture).

Place a sheet of nori, shiny side down, on a bamboo sushi mat. With damp hands, spread a thin, even layer of rice over the nori, leaving about a 1-inch border at the top edge.

Arrange a few strips of salmon, avocado, and cucumber in a line across the bottom third of the rice.

Using the mat, roll the nori tightly away from you, applying gentle, even pressure to form a firm log. Wet the top border of nori to seal.

Repeat with the remaining nori sheets and filling.

Slice each roll into 6-8 pieces with a sharp, wet knife (wetting the blade between cuts keeps it clean).

Serve with soy sauce, pickled ginger, and wasabi, and sprinkle with sesame seeds if desired.