Rinse the sushi rice under cold water until the water runs clear.

Combine the rice and water in a rice cooker and cook according to the machine’s instructions. Once cooked, let it sit for about 10 minutes.

In a small saucepan, heat the rice vinegar, sugar, and salt over low heat. Stir until the sugar and salt have dissolved.

Pour this mixture over the warm rice and fold gently using a spatula. Let it cool to room temperature.

Lay out a bamboo sushi mat on a flat surface.

Place a sheet of nori on the mat, shiny side down, with the longer edge facing you.

Wet your hands to prevent sticking and grab a handful of sushi rice. Evenly spread the rice over the nori, leaving about an inch at the top edge free of rice.

Place a line of spicy fish, avocado slices, and julienned cucumber horizontally across the center of the rice.

Holding the edge of the mat, begin to roll the sushi away from you, pressing gently to form a tight roll. Continue rolling until the entire sheet is rolled up.

Use a sharp knife to slice the roll into 6-8 pieces.

Arrange the sushi rolls on a plate and serve with soy sauce, wasabi, and pickled ginger.