Assorted Nigiri and Maki Sushi Rolls

Rinse sushi rice thoroughly under cold water until the water runs clear. Cook the rice with 300 ml of water in a rice cooker or pot.

While rice cooks, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small bowl until dissolved.

Once the rice is cooked, transfer it to a large, shallow wooden or non-reactive bowl. Pour the sushi vinegar evenly over the hot rice.

Using a cutting motion with a rice paddle, gently fold the vinegar into the rice, fanning it to cool quickly and achieve a glossy texture. Do not mash the rice.

Prepare your fillings: slice tuna and salmon into thin, uniform pieces for nigiri. Slice the remaining fish, cucumber, and avocado into thin strips for maki rolls.

To make nigiri, moisten your hands with tezu (water with a dash of rice vinegar). Take a small amount of rice (about 15g), gently form it into an oval, and place a slice of fish on top, pressing lightly.

To make maki, place a nori sheet on a bamboo rolling mat, spread a thin, even layer of rice over two-thirds of the nori, leaving a border. Arrange desired fillings in the center.

Carefully roll the mat forward, pressing firmly to create a tight cylinder. Moisten the edge of the nori to seal. Slice each roll into 6-8 pieces with a sharp, damp knife. Serve immediately with soy sauce and wasabi.