• 1 sheet of nori (dried seaweed)

• 1 cup of sushi rice

• 1 avocado, thinly sliced

• 1 salmon fillet, thinly sliced

• 1 teaspoon of sesame seeds

• 1 tablespoon of soy sauce

• 1 tablespoon of wasabi (optional)

• Prepare the sushi rice according to the package directions.

• Spread a thin layer of rice on a nori sheet, leaving about 1 inch of nori exposed at the top and bottom.

• Arrange the avocado and salmon slices on top of the rice.

• Sprinkle the sesame seeds over the salmon.

• Using a bamboo rolling mat, roll the nori sheet over the filling, starting from the end furthest from you.

• Wet your finger and run it along the edge of the nori to seal the roll.

• Cut the roll into 6-8 equal pieces using a sharp knife.

• Serve the sushi salmon rolls with soy sauce and wasabi (if desired).

For a more flavorful roll, marinate the salmon in soy sauce and rice vinegar for at least 30 minutes before using.

Make sure the nori is damp before applying the rice, as this will help prevent it from sticking to the mat.

Roll the sushi tightly to ensure a firm and compact roll.

Dip the knife in water before each cut to prevent the sushi from sticking.

Experiment with different fillings, such as cucumber, cream cheese, or tuna.