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1
Lay a sheet of nori glossy side down on a bamboo sushi mat.
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2
Pour the rice vinegar into a bowl; wet hands in it to keep rice from sticking, and apply rice to the nori in a 1/4-inch layer, leaving bands free of rice about 1/2 inch wide at the top and bottom of the sheet.
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3
The black nori should be barely visible beneath the rice.
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4
Lay an even line of salmon strips end to end on the rice, 1/2 inch up from the bottom edge of the rice, and press slightly into the rice.
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5
Trim off any salmon that extends over the edge of the nori.
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6
Lay a strip of avocado slices along the salmon, and press so it clings snugly to the salmon.
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7
Lay strips of arugula alongside the salmon and avocado.
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8
Sprinkle with a couple of pinches of salt.
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9
Begin to curl the bottom edge of the roll toward the top, pressing down on the mat as you go.
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10
Roll as you advance, keeping the bamboo mat from curling into the roll by pulling it away with one hand.
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11
As the roll nears the end, dab some vinegar on the exposed nori edge, so that when the roll is completed, the top edge sticks and seals.
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12
Using a clean, sharp knife, slice the roll in half.
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13
Then hold the two halves side by side, and trim ends.
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14
Make 3 even cuts, cleaning knife after each, to get 8 pieces of sushi.
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15
Repeat 5 times with the other nori sheets.
