How to make
Mix the rice vinegar with the salt and sugar. Wash the rice well, until the water runs clear. Leave it to dry for about an hour. Boil the rice according to the manufacturer's instructions. In my case, I boiled the rice on low heat for about 20 minutes in 1 1/2 cups (380 ml) of water.
While the rice is still warm, add the rice vinegar with the sugar and salt. Stir gently, in order to flavor it.
Cut the cucumber and avocado into thin and long pieces. Remove the inner part of the cucumber with the seeds.
Place one Nori sheet with the matte side up onto a sushi mat. Put rice and spread it out carefully (dip your fingers in water) to a thickness of about 0.4″ (1 cm).
Leave the two cross ends free of rice, so that the roll can be stuck.
Arrange slices of salmon, cucumber and avocado crosswise. Using the mat, make a tight roll.
Cut the sushi with a sharp knife (by immersing it in water) into about 1.2″ (3 cm) thick pieces.
Arrange them on a platter and serve them with a bowl of soy sauce for dipping.
The Avocado, Cucumber and Smoked Salmon Sushi is ready.