Japanese
Rinse the rice under cold water until it runs clear, then cook with the water until tender and the water is absorbed.
Warm the rice vinegar with sugar and salt until dissolved, fold gently through the hot rice and let it cool to room temperature.
Slice the fish, cucumber and avocado into thin strips.
Lay a nori sheet on a bamboo mat, spread a thin even layer of rice over it leaving a bare strip along the far edge.
Arrange fish and vegetables in a line across the rice, then roll up tightly using the mat, sealing the bare edge with a little water.
Wet a sharp knife and cut each roll into six or eight pieces.
Serve with soy sauce, wasabi and pickled ginger.