Prepare the sushi rice by rinsing it well and cooking according to package instructions. Let it cool.

Slice the fresh raw fish into thin strips.

Place a sheet of nori seaweed on a bamboo sushi mat.

Wet your hands with cold water and grab a handful of sushi rice. Spread it evenly over the nori seaweed, leaving about an inch of space at the top.

Place your desired fillings (such as raw fish, cucumber, and avocado) in a line across the bottom edge of the rice.

Using the bamboo sushi mat, roll the nori tightly, starting from the bottom edge. Apply light pressure to shape the roll.

Repeat with the remaining ingredients to make more rolls.

Use a sharp knife to slice each roll into bite-sized pieces.

Serve the sushi rolls with soy sauce, pickled ginger, and wasabi.