Combine the water and rice in a small saucepan. Cook over high heat for 2 minutes.

Reduce the heat to the lowest setting, cover, and cook for 10 minutes. Watch the last few minutes closely to avoid scorching.

Turn off the heat and replace the lid with a clean kitchen towel. Let stand for 15 minutes.

Combine the vinegar, sugar, and salt in a saucepan and bring to a boil.

Once dissolved, let cool.

Spread the seasoned rice on a large plate and refrigerate.

After 10 minutes, turn the rice over and chill for another 10 minutes.

Repeat until the rice is lukewarm to cold. Shape your sushi.

Cut the nori sheets (dried seaweed) in half lengthwise.

Slice the salmon and avocado into long strips.

Place a sheet of nori on your bamboo mat, shiny side down.

Spread the cooked rice evenly on top, leaving about 2.5 cm uncovered on one long edge of the nori. If it sticks, wet your fingers.

Place a strip of salmon and avocado across the center of the rice. Hold the filling in place with your fingers.

Using your thumbs, lift the bottom edge of the bamboo mat and, in one quick motion, roll the nori and rice over the filling, stopping at the top edge of the rice (leaving the 2.5 cm strip of nori visible).

Without removing the mat, gently press to tighten the roll and shape it into a square or round log.

Lift the mat and give the roll one more turn to seal the top edge of the nori (lightly moisten if needed).

Using a very sharp, slightly moistened knife, slice each roll into even pieces about 2 to 3 cm thick.