Sushi

Preparing the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear.

In a rice cooker or saucepan, combine the rice and water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is cooked and the water is absorbed.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, then let the rice cool to room temperature.

Preparing the Sushi Rolls

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap.

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

Wet your fingers with water to prevent sticking, then spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Arrange the cucumber, avocado, sashimi-grade fish, and any other desired fillings in a line across the middle of the rice.

Using the bamboo mat, carefully roll the sushi away from you, pressing firmly to create a tight roll. Moisten the top edge of the nori with a little water to seal the roll.

Slicing the Sushi Rolls

Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Serving

Arrange the sushi pieces on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.