Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, let it cool slightly. In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then fold this mixture into the rice.

Prepare Fillings

Thinly slice the fresh salmon, cucumber, and avocado. Set aside.

Assemble the Roll

Lay a sheet of nori on a bamboo sushi mat. Wet your hands with water to prevent sticking, then spread a thin layer of sushi rice over the nori, leaving a small border at the top. Arrange slices of salmon, cucumber, and avocado in a line across the center of the rice.

Roll the Sushi

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a little water.

Slice and Serve

Using a sharp knife, slice the roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.