• All ingredients ready? Let's begin!
  

Sushi Rice

• Place the rice in a fine mesh sieve and rinse it under cold running water for about a minute to clean it well. Set it aside to drain.
  
• In a medium saucepot with a well-fitting lid over high heat, add the rice, cold water, and sea salt. As soon as this comes to a boil, place the lid on the pot and reduce the heat to low. Allow the rice to simmer until all the water is absorbed, approximately 15 minutes.
  
• Remove the rice from the heat and leave it covered while you prepare the vinegar. In a measuring cup, whisk together the vinegar, sugar, and coarse salt.
  
• Using a silicon spatula or wooden spoon, spread the warm cooked rice out on a rimmed sheet pan. Pour the seasoned vinegar over the rice and toss gently to make sure it is all coated. Set this aside for at least 15 minutes to cool.
  

Maki Rolls

• Pit and peel the avocado. Slice it into thin pieces. Place them in a bowl and squeeze the lemon juice over the slices to prevent them from browning.
  
• Place your bamboo sushi mat on a flat work surface with the slats running east to west or horizontally facing you. Place a sheet of plastic wrap on the mat. (This step is optional). Place a sheet of toasted nori, shiny side facing down on top of the plastic wrap.
  
• Have a small bowl of water nearby to wet your fingertips. Using wet fingers, spread 3/4 to 1 cup of the sushi rice on the nori, leaving about 1 inch of empty space at the edge farthest away from you. Press the rice down into an even layer.
• Layer the salmon slices horizontally, end to end, in the upper 1/3 of the rice.
  
• Just above and next to the salmon, away from you, layer a few slices of avocado.
  
• Start rolling the edge of the mat that is closest to you over the salmon and avocado, pressing a little firmly. Keep going until you reach the bare edge of the nori. Wet this with a little water so it will seal well. Continue to roll until the maki is sealed.
  
• Remove the plastic wrap and place the roll on a cutting board. You can cover the roll with a slightly damp kitchen towel while you make the other 3 rolls. Using a small-toothed serrated knife or a very sharp chef’s knife, slice each roll into 8 equal pieces.
  
• Transfer the sushi roll slices, cut side facing up, to a serving platter and top with the sesame seeds. Place the wasabi, pickled ginger, and soy sauce in individual ramekins for serving. You will need serving spoons and a fork. Serve right away or store in a sealed container in the fridge to enjoy later.