Lay a nori sheet on a clean, flat surface with the shiny side facing down and the long edge closest to you. Use a parchment paper square to help with the rolling process.

Then add some sushi rice on top of the nori, and use your fingers to pat it down into an even layer. To prevent the rice from sticking to your fingers, dip it in a water bowl before handling it.

Spread the rice to the edges of the nori, but leave a 1” border at the top and bottom to make rolling easier.

Arrange a few julienned cucumber slices horizontally across the bottom third of the rice layer. Then add a couple of slices of creamy avocado and some salmon.

Start rolling the nori over the filling one complete turn, then use the parchment to compress and tighten the roll, ensuring that the filling is compact and evenly distributed.

Continue rolling, using the parchment as leverage, until you reach the end of the nori sheet. To seal the roll, wet the edge of the nori with a bit of water and press it firmly against the rest of the roll.

After making the sushi rolls, cut them into about 1” long pieces using a sharp knife.

For dipping, you can serve the sushi with tamari sauce or soy sauce, pickled ginger, and wasabi on the side.