I not only love to eat sushi, I also enjoy preparing it. I once prepared a sushi dinner for 16 (!) people. This included several non-traditional varieties like tuna with mango, tomato and mozzarella, meat patties, lamb fillet, and smoked trout. These days, when I make sushi, it's just for HubbyGrouch and me, so I have to restrict myself to fewer ingredients.
6 full nori sheets (4 cut in half)
330 g Sushi rice
2 tbsp + 2 tsp rice vinegar
2 tbsp + 2 tsp sugar
1 1/3 tsp salt
3-4 ounces fresh salmon, cut into 1 inch by 1 inch thick strips
3-4 ounces fresh tuna, cut into 1 inch by 1 inch thick strips
avocado, cucumber, scallion and carrot, cut into thin strips
Place the rice in a strainer and rinse under running water until water remains clear. Transfer rice to a low pot, add 400 ml water. Let stand for 5 minutes. Bring rice to a boil over high heat. As soon as the water is boiling vigorously, turn heat to lowest setting and cook rice for 10 minutes. Remove from heat, remove lid and cover rice with a kitchen towel. Let rest for 10 minutes. In the meantime, heat vinegar, sugar and salt over low heat until sugar and water have dissolved. Carefully fold vinegar mixture into rice, using a wooden spoon. Allow to cool to room temperature before preparing sushi rolls.
To prepare sushi, spread 1/12 (for half sheet) or 1/6 (for full sheet) of rice on the rough side of a nori sheet, leaving a 1/4 inch edge on all sides. For the half sheets, I used one kind of fish and one kind of vegetable for each roll. For the full sheets, I used one kind of fish with all the vegetables for each roll. After placing the filling in one line on the nori sheet, roll it up tightly, using a sushi mat if you prefer. Fill a tall glass or cup with cold water, dip in sharp knife (with smooth blade), then cut sushi, seam side down. Cut off the ends of each roll, then cut the half sheet rolls into six pieces each and the full sheet rolls into eight pieces each.