Prepare the Sushi Rice

1. Rinse the Rice: Start by rinsing the sushi rice in cold water until the water runs clear. This removes excess starch and helps the rice cook perfectly.
2. Cook the Rice: In a rice cooker or on the stove, combine the rinsed rice and 2 1/2 cups of water. Cook according to the rice cooker’s instructions, or bring to a boil and simmer for 15-20 minutes until tender.
3. Season the Rice: While the rice is still hot, combine rice vinegar, sugar, and salt in a small bowl. Stir until the sugar dissolves. Pour the vinegar mixture over the rice and gently fold it in. Let the rice cool to room temperature.

Prepare the Fillings

1. Slice the Salmon: Using a sharp knife, thinly slice the fresh salmon into long strips, about 1/4 inch wide.
2. Julienne the Cucumber: Peel the cucumber and slice it into thin strips.
3. Slice the Avocado: Cut the avocado in half, remove the pit, and slice it into thin strips.

Assemble the Sushi Rolls

1. Set Up the Rolling Station: Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent the rice from sticking. Place a sheet of nori shiny-side down on the mat.
2. Spread the Rice: Wet your fingers to prevent sticking, then take a small handful of sushi rice and gently spread it over the nori, leaving about an inch of space at the top edge of the nori. Press the rice down evenly.
3. Add the Fillings: Lay a few strips of salmon, cucumber, and avocado horizontally across the rice.
4. Roll It Up: Carefully lift the edge of the sushi mat closest to you and begin rolling it away from you, gently pressing to form a cylinder. When you reach the exposed edge of the nori, wet it with a little water to seal the roll.
5. Slice the Roll: Use a sharp knife to slice the roll into bite-sized pieces, cleaning the knife between cuts to keep the slices neat.