To start, rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch, which can cause the rice to become overly sticky. Add the rinsed rice and water to a rice cooker and cook until the rice is tender. If you don’t have a rice cooker, use a heavy-bottomed pot with a tight-fitting lid, cooking on low heat for about 18-20 minutes. Let the rice rest for 10 minutes once cooked.

While the rice is resting, prepare the sushi vinegar. In a small saucepan over low heat, combine rice vinegar, sugar, and salt. Stir gently until the sugar and salt dissolve completely—do not let it boil. Remove from heat and let it cool to room temperature. This seasoning will give your rice the signature balance of sweetness and acidity that defines sushi.

Once the rice has rested, transfer it to a large bowl. Gradually pour the vinegar mixture over the rice while gently folding it with a wooden spatula. Avoid smashing the rice; use a cutting motion to evenly coat each grain. Allow the rice to cool to room temperature, covering it with a damp cloth to prevent it from drying out.

Now, prepare your toppings and fillings. Slice the sashimi-grade fish into thin, bite-sized slices (about ¼ inch thick). Be sure to use a sharp knife to ensure clean cuts, which helps maintain the integrity of the fish’s texture. Julienne the cucumber and slice the avocado thinly. Set all ingredients aside on a clean surface, ready for assembly.

Prepare your rolling station by laying out a bamboo sushi mat covered with plastic wrap. Place one sheet of nori, shiny side down, on the mat. Wet your hands slightly to prevent sticking, then spread a thin layer of sushi rice over the nori, leaving about an inch of space at the top edge for sealing.

In the centre of the rice, lay a few slices of sashimi, cucumber, and avocado. You can adjust the amount based on your preference, but be careful not to overfill, as it will make rolling difficult. If you like, add a small smear of wasabi for an extra kick.

To roll, lift the edge of the bamboo mat closest to you and gently fold it over the filling. Tuck the mat tightly as you roll away from you, using firm but gentle pressure to keep everything in place. Once fully rolled, give the sushi roll a final squeeze to ensure it holds its shape. Repeat this process for the remaining rolls.

Slice each sushi roll into 6-8 bite-sized pieces using a sharp, damp knife. Arrange the sushi neatly on a platter, garnishing with pickled ginger. Serve alongside soy sauce and a dab of wasabi for dipping. To elevate the experience, offer a small dish of additional pickled ginger and encourage your guests to cleanse their palate between different pieces. Enjoy your sushi with a respect for its fresh, balanced flavours and traditional preparation methods.