Prepare the Sushi Rice:
Rinse 2 cups of sushi rice in cold water until the water runs clear. Cook with 2.5 cups of water in a rice cooker or on the stove. Let it rest for 10 minutes after cooking.
Season the Rice:
Mix 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tbsp salt. Fold this mixture into the cooked rice without smashing the grains. Let it cool.
Prepare Ingredients:
Slice your sashimi-grade fish into thin strips. Julienne the cucumber, slice the avocado, and set aside the nori sheets.
Set Up Rolling Station:
Lay the bamboo mat flat and place a sheet of nori, shiny side down. Wet your hands and spread a thin layer of rice evenly over the nori, leaving about 1 inch at the top.
Add Fillings:
Arrange the fish, cucumber, and avocado along the bottom edge of the rice-covered nori.
Roll the Sushi:
Slowly lift the bamboo mat and roll the sushi, pressing gently but firmly to keep the roll tight. Seal the edge of the nori with a bit of water.
Slice and Serve:
Use a sharp knife to cut the sushi roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serve:
Place sushi on a plate and serve with soy sauce, wasabi, and pickled ginger.
