Cooked sushi rice seasoned with rice vinegar, for serving
6 ounces sushi-grade salmon, skinned and cut into strips
1 ripe avocado, halved, pitted and sliced
Soy sauce, for serving
Wasabi, for serving
Pickled ginger, for serving
a sushi rolling mat
Lay out a piece of nori on a sushi rolling mat. Spread a thin even layer of sushi rice on half of the sheet. Lay 2 strips salmon and 2 slices avocado in the center of the rice. Roll the nori up into itself, working towards the bare patch; use the mat to make it round and firm and apply light even pressure throughout. Slice into rounds. Repeat with the remaining nori, rice, salmon and avocado. Serve with soy sauce, wasabi and pickled ginger.