Ingredients For the Sushi Rice: 2 cups Japanese short-grain sushi rice 2 cups water 1/4 cup rice vinegar 2 tbsp sugar 1 tsp salt For the Rolls: 4–5 sheets Nori (seaweed) 1/2 lb sushi-grade salmon or tuna (sliced into long strips) 1 cucumber (julienned into thin strips) 1 avocado (sliced) To Serve: Soy sauce, pickled ginger, and wasabi Instructions Prepare the Rice: Rinse the rice under cold water until the water runs clear. Cook it with 2 cups of water in a rice cooker or pot. Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the warm cooked rice to a wide bowl, pour the vinegar mixture over it, and gently fold with a spatula. Let it cool to room temperature. Set Up Your Station: Place a sheet of nori (rough side facing up) on a bamboo rolling mat. Keep a small bowl of water nearby to wet your hands. Spread the Rice: Wet your hands and spread a thin, even layer of rice over the nori, leaving about 1 inch (2.5 cm) uncovered at the top edge. Add Fillings: Lay thin strips of salmon, cucumber, and avocado horizontally across the center of the rice. Roll the Sushi: Lift the bottom edge of the bamboo mat and roll it tightly over the fillings. Roll forward until the top bare edge seals the roll. Slice and Serve: Use a sharp, wet knife to slice each roll into 6–8 pieces. Serve immediately with soy sauce, wasabi, and ginger. - @fillipi.depre