Step 1

A 400 degree oven is recommended. Rice should be rinsed multiple times in fresh water while being stirred up with the fingertips. While you prepare the remaining ingredients, place in a colander over a bowl to drain.

Step 2

Ginger should be paper-thinly sliced against the grain using a mandoline or vegetable peeler (to yield 1/2 cup). Ginger should be blanched for 5 seconds in a small pot of boiling water before being drained. Add 3/4 cup vinegar, 2 tablespoons sugar, and 2 tablespoons water to the pot and put it back on the stove. Add salt sparingly to the dish. Stirring to help the sugar dissolve, bring to a simmer. Half of the vinegar mixture is set aside; the remaining vinegar mixture is combined with blanched ginger and placed aside. Complete cooling.

Step 3

In a small pot, combine 2 1/2 cups water and the rice. Boiling is followed by lowering the heat and covering. Cook for about 12 minutes, or until the rice is soft and the water has all been absorbed (you may also cook the rice in a rice cooker as directed by the manufacturer). Get rid of the heat. For an additional 10 minutes, leave the lid on. Place the rice in a big bowl and let it cool for five minutes. Using a broad spatula or plastic bench scraper, fold in one-fourth of the leftover vinegar mixture while rapidly cooling the rice by fanning it as you do so. Use a fresh kitchen towel to cover. Save any leftover vinegar mixture for assembly.

Step 4

Salmon should be thoroughly salted and left to stand for 10 minutes while the rice cooks. Clean off. In the meantime, combine the remaining 1/4 cup vinegar, 1 teaspoon each of sugar and salt, and sesame oil with the cucumbers and carrots. Set aside. For 8 to 10 minutes, roast salmon on a rimmed baking sheet coated with paper until it is just cooked through. After cooling, divide into 6 parts.

Step 5

A bamboo rolling mat should be placed with the long side nearest to you and 1 sheet of nori, shiny side down, on top. Use the remaining vinegar mixture to moisten your hands before carefully pressing 3/4 cup of rice across the nori, leaving a 1/2-inch border all around. On the center of the rice, equally distribute 2 teaspoons of mayonnaise. Over the center of the rice, distribute equally 1/3 cup of the vegetable mixture, 1 serving of salmon, and a few slices of avocado. Sprinkle sesame seeds on top. Use the mat to fold the bottom third toward the center, beginning with the edge that is closest to you. Press evenly over the roll to compress the filling. Repeat with a second rotation and softly push one more.