Makes approximately 24 pieces of sushi

Ingredients:
3 sheets nori seaweed
3 cups cooked rice, prepared for sushi (with vinegar mixture)
150 grams fresh raw salmon fillet, cut in thick strips
1 ripe avocado, thick strips
1 bag kanpyo (pickled squash)
½ cup Sugat sesame
Plastic wrap
Bamboo mat to roll the sushi

Preparation:
1. Place the bamboo mat on the workspace, laying the nori seaweed on it, with the smooth side face down and the lines on it perpendicular to the mat.
2. Wet your hands with a little bit of water (or water mixed with a small amount of vinegar), take a handful of rice and flatten it in a thin, even layer on the nori seaweed. Continue until the entire sheet of seaweed is covered.
3. Place a sheet of plastic wrap on the rice. Take all of the layers – seaweed, rice and plastic wrap – and turn carefully so that the first layer on the mat is now the plastic wrap, followed by the rice and the seaweed on top.
4. Place strips of salmon, two strips of konpyu and a strip of avocado on the first third of the seaweed sheet that is closest to you.
5. Now roll the bamboo mat, starting from the side closest to you, flattening the seaweed and rice to the other ingredients; continue rolling until the entire sheet of seaweed has been rolled. The plastic wrap should be removed at this point. Tighten the futomaki roll, rolling it a few more times with the mat. When you unfurl the mat, you'll find a tight, well-stuck roll.
6. Using a particularly sharp knife, slice the roll (slices should not be too thick). Slightly wetting the knife will help slice the roll, as the knife will not stick to the rice.
7. Repeat the above steps with the rest of the ingredients.