Sushi Rolls (Maki)

Cook the sushi rice according to package directions.

In a small saucepan, combine the rice vinegar, sugar, and salt. Heat until the sugar dissolves to make sushi vinegar.

Gently fold the sushi vinegar into the cooked rice. Let it cool to room temperature.

Place a sheet of nori on a bamboo rolling mat, shiny side down.

Wet your hands and spread a thin layer of sushi rice over the nori, leaving a small border at the top.

Arrange your fillings (fish, cucumber, avocado) in a line across the center of the rice.

Tightly roll the sushi using the bamboo mat.

Use a sharp, wet knife to slice the roll into 6-8 pieces.

Serve with soy sauce, wasabi, and pickled ginger.