Sushi Rolls

In a small bowl, mix together 2 tbsp rice vinegar, 1 tbsp granulated sugar, and 1/2 tsp salt until dissolved. This is your sushi vinegar.

In a large bowl, spread out the cooled 2 cups cooked, cooled sushi rice and sprinkle with the sushi vinegar. Using a wooden spoon or rice paddle, gently fold the rice to distribute the vinegar mixture. Be careful not to smash the rice grains. Fan the rice to cool it quickly and create a glossy finish.

Wrap your 1 wrapped in plastic bamboo sushi rolling mat with plastic wrap to prevent sticking.

Place a sheet of 4 nori sheets (seaweed) on the mat, shiny side down, with the long edge facing you.

With wet hands, take about 3/4 cup of seasoned rice and spread it evenly over the nori, leaving about 1 inch of nori exposed at the top edge.

Sprinkle some 1 tbsp toasted sesame seeds over the rice if desired.

At the bottom edge (closest to you), arrange your fillings in a horizontal line: 8 cut into strips imitation crab sticks or 4 oz cut into strips sushi-grade salmon, 1 cut into thin strips cucumber, and 1 sliced avocado.

Using the bamboo mat as a guide, carefully lift the bottom edge and roll it over the fillings, applying gentle pressure to create a compact roll.

Continue rolling forward, keeping the mat outside the sushi roll, until you reach the exposed nori at the top.

Moisten the exposed nori with a bit of water to help seal the roll.

Complete the roll by applying gentle pressure along the length of the mat to ensure the roll is compact and well-shaped.

Using a sharp knife, cut the roll into 6-8 pieces. Wipe the knife with a damp cloth between each cut for clean slices.

Arrange the sushi pieces on a serving plate and serve with 1/4 cup for serving soy sauce, 2 tsp for serving wasabi paste, and 2 oz for serving pickled ginger on the side.