1.    Cook the rice according to the instructions on the package. Cool the rice.

2.    Mix sugar and vinegar into the rice. 

3.    Cut the salmon, cucumber, and avocados into strips. 

4.    Place a sheet of seaweed on a rolling mat with the shiny side down. 

5.    Spread a thin layer of rice over the seaweed, except for the top 8 cm.

6.    Place avocado, cucumber, and salmon on the bottom 5 cm. Top with sesame seeds and wasabi. If you want to use fresh salmon, buy it from a fishmonger. Ask for "fish for sushi." 

7.    Use the mat to slowly and tightly roll up the roll.

8.    Cut the roll into thick slices. Rinse the knife in cold water between each roll you cut, so the rice doesn't stick. 

9.    Serving.