Bluefin Tuna Sushi

Soak the rice, then rinse thoroughly until the starch is gone. Cook in 1 cup of hot water over high heat on the smallest burner, then simmer over low heat until all the water is absorbed. Let rest for 15 minutes, then transfer to a glass bowl to cool. In a small saucepan, heat 50 ml rice vinegar, salt, and sugar until dissolved. Add to the rice and stir constantly for 1-2 minutes to coat the rice. Julienne the avocado, carrot, and cucumber. Open the nori sheet with the shiny side facing up. Spread the rice over the sheets. Add the avocado, carrot, and cucumber to one side of the sheets. Add the pickled salmon on top and slowly roll it up. Slice and serve.