Cook the rice

• Rinse the sushi rice until the water runs clear.
• Place the rice and water in a saucepan, bring to a boil, then cover and cook on low until the water is absorbed.
• Spread the rice on a tray and let it cool slightly.

Season the rice

• Warm the rice vinegar, sugar and salt until dissolved.
• Sprinkle the vinegar mixture over the rice and fold gently to combine.

Shape the sushi balls

• Wet your hands and take a portion of rice.
• Press a slice of salmon, avocado and cucumber into the centre and close the rice around it into a ball.

Finish and serve

• Top each ball with a salmon slice and a nori strip.
• Sprinkle with toasted sesame seeds and serve with soy sauce and wasabi.