Begin by rinsing the sushi rice under cold water until the water runs clear. Cook according to package instructions, usually simmering for about 15 minutes. Let cool to room temperature.

Lay out your sushi rolling mat on a clean surface. Place a sheet of yaki nori, shiny side down, on the mat. Have a small bowl of water nearby.

Spread the cooled sushi rice evenly over the nori, leaving about 1cm (⅜”) bare at the bottom edge.

Arrange the sashimi salmon and slices of ripe avocado across the middle of the rice.

Start rolling the sushi away from you using the mat, tucking the filling tightly. Wet the bare edge of the nori slightly to seal the roll.

Use a sharp, wet knife to slice the roll into 6-8 bite-sized pieces.