Sushi Maki Roll

Rinse the sushi rice thoroughly with cold water until the water runs clear. Cook the rice according to package instructions (usually 1:1 ratio with water, covered, medium heat for 15-20 minutes, then let rest for 10 minutes). Meanwhile, combine rice vinegar, sugar, and salt in a small saucepan, heat until sugar and salt dissolve, then let cool.

Spread the cooked rice in a large, flat dish. Drizzle with the vinegar mixture and gently fold with a wooden spatula using cutting motions to avoid crushing the grains. Let it cool completely to room temperature.

Cut the cucumber and avocado into thin strips. Cut the sushi-grade salmon and crab sticks into similar-sized strips.

Place a nori sheet on a bamboo rolling mat, shiny side down. Wet your hands and spread about 150-200g of rice evenly over 2/3 of the nori sheet, leaving a 1-2 cm empty strip at the top edge. Place your chosen fillings (e.g., salmon, avocado, cucumber) in a thin line across the center of the rice.

Using the bamboo mat, carefully roll the nori sheet, pressing firmly, until you have a tight, compact roll. Moisten the top empty strip with a little water to seal the roll. Repeat with the remaining nori sheets and fillings. With a sharp, wet knife, cut the rolls into 6-8 equal pieces. Serve immediately with soy sauce, wasabi, and pickled ginger.