Rinse the sushi rice and add it to the rice cooker. Add water and cook according to the instruction. (You can also cook it in a regular saucepan on the stovetop.)

Once cooked, transfer the rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar and sugar).

Cut the avocado lengthwise until your knife has reached the pit.

Gradually rotate the avocado in a straightly line until your knife has reached the starting point.

Rotate the avocado halves, twisting gently and separate the two sections.

Place the avocado on a cutting boarding. Hold it with one hand, and then tap the back edge of a knife into the pit. Twist and then lift the pit straight up to remove.

Peel off the skin. Then cut the avocado into thin slices lengthwise (about 1/3 inch).

Lay out the bamboo mat with a piece of plastic wrap on top. This will prevent the rice from sticking to the bamboo.

Fold the nori sheet in half and split using a pair of scissors.

Place half of the nori sheet on top of the bamboo mat, shining side facing down.

Take 3/4 cup of cooked rice and spread it over the nori sheet evenly using your hands. (Dip your hands in Tezu vinegar water to prevent sticking.)

Flip everything so that rice is facing down.

Place 4 slices of avocado pieces on top of the nori.

Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.

Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.