Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.

Season the Rice

Once the rice is cooked, transfer it to a large bowl. In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Pour over the rice and gently fold to combine. Allow to cool to room temperature.

Assembling the Roll

Prepare the Nori

Lay a sheet of nori on a bamboo sushi mat, shiny side down.

Spread the Rice

Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top.

Add Fillings

Lay slices of salmon, avocado, cucumber, and tempura scallops or unagi horizontally across the center of the rice.

Roll the Sushi

Starting from the bottom, lift the mat and roll the sushi tightly away from you. Use gentle pressure to shape the roll as you go. Seal the edge with a little water.

Slice the Roll

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.