Directions

1. Rinse and drain rice three times, then combine with 2 cups water (or fill up to sushi line) and cook on sushi setting of rice cooker.

2. Wash produce. Slice avocados into half-inch slices. Slice cucumber vertically to remove seeds. Then, slice into long, thin pieces.

3. Once rice is done, add sushi vinegar and fold in briefly with slicing motions. Don't wait too long to start rolling!

4. On a bamboo rolling mat wrapped in plastic wrap, place nori matte-side-up. Spread 1/6 of the rice on evenly with a flat spoon.

5. On the lower quarter of the nori, add one full line of each ingredient-salmon, avocado, then cucumber. Using the bamboo mat, roll ingredients up firmly, then unfold bamboo mat. Repeat until fully rolled.

6. Repeat steps 4-5 for other rolls. Portion out your filling ingredients!

7. Slice off the ends of each roll with a sharp, smooth knife. Then, cut at the center and repeat for each smaller section until you have about 8 pieces from each roll.

8. Serve with soy sauce, wasabi, and pickled ginger!