Salmon Avocado Sushi Roll for Two

Instructions:

1. Rinse 1 cup (185g) short-grain sushi rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 1 1/4 cups (300ml) water in a rice cooker or medium saucepan with a tight lid; bring to a boil, then simmer on low for 15 minutes until fluffy.
3. While the rice is hot, whisk together 2 tbsp (30ml) rice vinegar, 1 tbsp (12g) granulated sugar, and 1/2 tsp (3g) salt until dissolved.
4. Gently fold the vinegar mixture into the cooked rice using a slicing motion to avoid mashing the grains, then let it cool to room temperature.
5. Slice 4 oz (115g) sushi-grade salmon into uniform strips about 1/2 inch (1.3cm) thick.
6. Remove the pit from 1 ripe avocado and slice the fruit into thin, crescent-shaped wedges.
7. Julienne 1/2 cup (60g) cucumber.
8. Place one sheet of nori seaweed on a bamboo sushi rolling mat, rough side up.
9. Wet your fingers in a bowl of water and spread about 3/4 cup of the seasoned rice evenly across the nori, leaving a 1-inch (2.5cm) border at the top.
10. Lay the salmon strips and avocado wedges horizontally across the center of the rice.
11. Using the mat, firmly roll the ingredients forward, applying gentle pressure to ensure the roll is tight and cohesive.
12. Dampen the top border of the nori with water and seal the roll with a final press. Repeat for the second roll.
13. Wipe a sharp chef's knife with a damp cloth; slice each roll in half, then cut each half into three equal pieces.
14. Wipe the blade between every cut to ensure the rice does not stick.
15. Serve the pieces with 2 tbsp (30ml) low-sodium soy sauce, 1 tsp (5g) wasabi paste, and 1 tbsp (15g) pickled ginger.