Soak rice in filtered water for at least 30 minutes.

Combine vinegar, sugar, and salt and stir on low heat until salt and sugar dissolves and let cool.

Drain rice and rinse. Add rice and 2 ½ cups of water to pot or rice cooker and cook on very low with lid on until cooked, approximately 40 minutes. Keep lid on until done and be careful not to burn if using pot.

Soak your wooden spoon or paddle in cold water to help it not stick when spreading finished rice.

When rice is finished, spread evenly and thinly over a lightly oiled piece of parchment paper on a tray with wet spoon/paddle.

Splash approximately 1 cup of the cooled sushi vinegar over the rice evenly. Set aside the rest of the vinegar if you want to use more for making the rolls or refrigerate for future use.

Cover rice with a damp cloth until ready to use (use up within 5 hours).

Thinly slice the cucumber, cut the avocado up into small pieces and make sure your salmon is in small and thin manageable pieces.

Lay a bamboo rolling mat on your work surface and place a sheet of nori shiny-side down on it. Place the nori on the mat so that the long end is parallel to the bottom of the mat.

Dip your fingertips in vinegar water (cool water also work just as well). Spread about ½ cup of prepared sushi rice evenly over the bottom ¾ of the nori sheet. (leaving a 4cm margin on the edge of the nori furthest from you.)

Arrange the salmon and other fillings in a small square extending close to the edges of the nori. Wet your fingertips again.

Place your thumbs under the rolling mat and lift the near edge of the mat with your thumbs and index fingers. Hold the fillings in place with the rest of your fingers. Fold the bottom edge of the mat so that the nori fits just over the fillings. Do not allow the edge of the bamboo rolling mat to get stuck inside the fold.

Holding a small flap at the top of the mat, bring the near side of the roll over so that it covers the fillings. Bring the rolling mat down to meet the strip of nori and gently squeeze along the length of the roll to tuck in the near edge of the nori.

Lift the front edge of the mat slightly with one hand and use the other to gently push the roll forward so that the strip of nori not covered by rice seals the roll

Pull back the mat and tidy the ends of the roll.

There may be a small flap of nori that is not completely sealed. Do not wet with water to seal. Simply allow the roll to rest seam-side down on a cutting board for about 2 minutes.

While you prepare 2 more rolls. Dip the tip of a very sharp knife into a small bowl of water. Tap the knife heel on the cutting surface so that the water runs down the length of the blade. Then cut the rolls in half. Cut each half into 4 slices.

Plate and prepare soy sauce, wasabi, and pickled ginger to enjoy each delicious bite!