Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a bowl and mix with rice vinegar, sugar, and salt. Let it cool to room temperature.

Prepare the Fillings

Slice the avocado, cucumber, and carrot into thin strips. Cut the salmon and ahi tuna into thin sashimi slices.

Assemble the Rolls

Lay a sheet of nori on a bamboo mat. With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge. Arrange the salmon, tuna, avocado, cucumber, and carrot in a row across the rice.

Roll the Sushi

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

Cut and Serve

Using a sharp knife, cut the roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger.