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1
Sprinkle the avocado with vinegar to prevent browning while you work.
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2
Place a bamboo sushi mat on a flat work surface with the slats running horizontally.
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3
Lay a piece of plastic wrap over the bamboo mat.
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4
Place a sheet of nori on the plastic wrap, shiny side down.
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5
With wet hands, spread about 3/4 cup of the rice over the surface of the nori, leaving about a 1/2-inch uncovered on the furthest edge.
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6
Press and spread the rice down firmly but gently, wetting your hands again if needed to prevent sticking.
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7
Set the salmon pieces end-to-end across the center of the rice.
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8
Top the salmon with a few slices of avocado (its okay if they overlap a bit).
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9
Begin rolling the edge of the bamboo closest to you over the salmon line, using the mat to press down on the sushi roll firmly but gently.
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10
When you get to the raw edge of nori, use your finger to lightly wet the nori, then continue to roll up so its sealed.
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11
The nori should stick to itself when the roll is complete.
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12
Remove the plastic wrap and set the roll aside, covering with a damp cloth while you work on the remaining rolls.
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13
Repeat until all of the rice has been used.
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14
Cut each roll in half, and then half again, and then half again, so each roll is cut into 8 even pieces.
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15
Serve with pickled ginger, wasabi, and soy sauce.
