Classic Sushi Roll

1.Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

2.Combine rinsed rice and 2 1/2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low heat, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 10 minutes.

3.While rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until sugar and salt dissolve. Remove from heat and let cool.

4.Transfer cooked rice to a large wooden or plastic bowl (avoid metal). Gently fold the vinegar mixture into the rice using a wooden spatula, fanning the rice to cool it quickly and give it a shiny texture. Let the rice cool to room temperature.

5.Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap to prevent sticking.

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

7.Wet your hands with water to prevent sticking and spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.

8.Arrange thin slices of fish, cucumber, and avocado in a horizontal line across the rice, about 1 inch from the bottom edge.

9.Lift the edge of the bamboo mat closest to you and roll it over the filling tightly, using the mat to shape the roll. Continue rolling until the entire sheet is rolled up, pressing gently to seal the edge.

10.Using a sharp, wet knife, slice the roll into 6-8 equal pieces. Clean the knife between cuts to ensure clean slices.

11.Repeat the process with remaining nori sheets and fillings.

12.Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.