Preheat your oven to 375°F (190°C). Gather your tools, including a pot for the rice and a baking dish for the salmon.

Rinse 2 cups of sushi rice under cold water in a fine-mesh strainer until the water runs clear.

Combine rinsed sushi rice and 2.5 cups of water in a medium pot. Bring to a boil, then reduce heat to low and cover, simmer for about 20 minutes.

In a small bowl, mix together 0.25 cups rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Heat slightly in microwave and fold into cooked rice.

Place your salmon fillet in a lightly greased baking dish. Bake for approximately 15-20 minutes, or until salmon is opaque and flakes easily.

Let the salmon cool slightly before slicing into thin pieces. Slice the avocado in half, remove the pit, and cut into thin wedges.

Take a handful of seasoned rice and mold it into bite-sized portions on a serving platter.

Top each shaped rice portion with a slice of baked salmon, followed by a piece of avocado.

Enjoy warm or at room temperature. Garnish with soy sauce, wasabi, or pickled ginger.