Prepare the Sushi Rice:

• Rinse the sushi rice under cold water until the water runs clear.
• In a pot, combine the rinsed rice with water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit for 10 minutes.
• In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
• Transfer the rice to a large bowl, gently fold in the vinegar mixture, and let it cool to room temperature.

Assemble the Roll:

• Place a sheet of nori on a bamboo sushi mat, rough side facing up.
• Wet your hands with water and evenly spread a thin layer of sushi rice over the nori, leaving about ½ inch uncovered at the top edge.
• Sprinkle sesame seeds over the rice if desired.

Add the Fillings:

• Flip the nori over so the rice is facing down (for an inside-out roll).
• Arrange a few slices of avocado, cucumber, and salmon along the bottom edge of the nori.

Roll the Sushi:

• Using the bamboo mat, roll the sushi tightly from the bottom up, applying gentle pressure.
• Use a sharp, wet knife to slice the roll into even pieces.

Top and Serve:

• Place thin slices of salmon over the top of the roll and gently press them down.
• Optionally, lightly sear the salmon with a kitchen torch for a smoky flavor.
• Serve with soy sauce, pickled ginger, and wasabi.