Uramaki

Cook the sushi rice following the instructions on the package.

In a bowl, mix the rice vinegar, sugar, and salt until dissolved.

Season the cooked rice with the vinegar, sugar, and salt mixture. Let it cool.

Cut the fresh salmon, avocado, and cucumber into thin strips.

Place a sheet of nori seaweed on a sushi mat and spread an even layer of rice over the seaweed.

Carefully flip the seaweed so the rice is in contact with the mat.

Arrange the salmon, avocado, and cucumber in the centre of the seaweed.

Roll up using the mat, pressing firmly.

Roll the sushi in sesame seeds to make them stick to the rice.

Cut the roll into slices with a wet knife.

Serve the uramaki with soy sauce to taste.