Begin by spreading out 140g (5 Ounces) of cooked sushi rice over 1/2 a sheet of nori .
note: spread out softly without squashing the rice, you want it to be airy
Flip over the nori sheet with the rice and add the filling (salmon , tuna and avocado) in the center of the nori .
Roll the sushi roll.
Cut the sushi grade salmon and tuna in to strips (0.5 x 1.0 x 15.0)cm you will need approximately 12 strips of each fish, the key to cutting fish in to thin strips is a very sharp knife and to freeze the fish till it becomes more tough, about 30-40min in the freezer should do.
Lay down some cling film then knit the sushi grade salmon and tuna in a grid 10cm x the length of the nori sheet on top of the cling film.
Try to touch the fish as little as possible as to not deform it or cook it with your warm hands, using a butter knife is very helpful during the knitting process.
Cut the sushi roll between the chives using a extremely sharp knife , cut the roll in to 8 pieces.
Plate the sushi rolls with some soya sauce, wasabi paste and pickled ginger, enjoy.