Turn on the oven and preheat to 150C/300F/Gas Mark 2
Place a pan of water over a high heat and bring to the boil. When boiling add the rice and give it a gentle stir. Pop the lid on and reduce the heat to medium low until its simmers and leave to cook intil the rice is lovely and tender. When the water is no longer visible and there are bubble in the rice, turn off the heat and the latent heat will finish cooking it perfectly.
125 g rice
In a small dish combine the rice vinegar, salt and sugar and stir to combine. When the rice is cooked, add the liquid to the rice and gently stir without mushing the rice.
3 tbsp rice vinegar, 1 ½ tsp salt, 1 tbsp sugar
Place the seaweed sheets onto a baking tray and pop in the preheated oven for 2 minutes. You just warm them up not actually cook them.
4 sheet nori seaweed
On a flat surface lay the bamboo sushi sheet and add a piece of cling film/plastic wrap with the sticky side facing up. This will hold the seaweed sheet in place and in shape. Add one of the seaweed sheets in the centre.
Using damp hands, add a thin layer of the cooked sticky rice to the seaweed sheet.
Next add a quarter of the fillings of salmon, crab, avocado, cucumber and pickles in a line along the centre of the sheet.
125 g crab, 1 large avocado, ½ medium cucumber, 2 tbsp pickled ginger, 150 g salmon
Lift the end of the sushi mat and start to roll the seaweed sheet making sure to is tightly rolled into one long even cylinder. This does take practice but when you get it, it becomes so easy.
Repeat with the remining seaweed sheets and fillings to produce a total of 4 rolls.
Pour water over a very sharp knife and slice the sushi roll into equal sizes. It is usual to cut into either 4 or 6 pieces.