Prepare the sushi rice: While the rice is still warm, gently fold in the rice vinegar, sugar, and salt mixture until evenly distributed. Allow to cool to room temperature. For extra flavor, stir in sesame oil.

Set up your rolling station: Lay a bamboo sushi mat on a clean, dry surface. Cover the mat with plastic wrap for easier cleanup.

Place a nori sheet shiny-side down on the prepared bamboo mat, aligning the bottom edge.

Spread a thin, even layer of sushi rice over the nori, leaving about a 1-inch border at the top edge (furthest from you).

Arrange the fillings horizontally across the rice, about one-third of the way up from the bottom edge. Layer salmon, avocado slices, and cucumber strips.

Using the bamboo mat, carefully lift the bottom edge and roll it over the fillings, tucking tightly. Continue to roll forward, applying gentle, even pressure to form a compact cylinder.

Moisten the top 1-inch border of the nori with a little water and complete the roll to seal.

Repeat the process with the remaining ingredients to create more rolls.

Slice the rolls: Using a very sharp knife, trim off the ends of each roll, then cut the roll into 6-8 even pieces.