Steps
Rinse the sushi rice under cold water until the water runs clear, then drain.
In a rice cooker or saucepan, combine the rinsed rice and water. Cook according to the rice cooker's instructions or bring to a boil, then lower the heat and simmer for 15-20 minutes until water is absorbed.
Once cooked, let the rice cool slightly, then mix in a splash of rice vinegar and a pinch of salt.
On a bamboo sushi mat, place the nori sheet shiny side down.
Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.
In the center of the rice, lay slices of avocado, cucumber, and your choice of fish.
Drizzle a small amount of mayonnaise on top of the fish.
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll.
Moisten the edge of the nori with water to seal the roll.
Slice the roll into bite-size pieces using a sharp knife.
Serve with soy sauce, pickled ginger, and wasabi on the side.