in a pan add all the ingredients for sushi wine heat it up and cool down. set aside.
Mix steamed rice and sushi wine moderately, make it sure that the rice is not too wet, or it will damage sea weeds later on when we start rolling them.
Wrap wooden sushi mat, with the cling wrap, wrap it really tight.
Cut at least 4 sea weeds into half by lengthwise.
Lay sushi mat that been wrap with cling film in a flat surface, then next lay sea weeds close to the other end of the sushi mat.
Spread mixture of steamed rice and sushi wine evenly, and turn it upside down, then from the other end again, lay avocado wedges you may need 3-4 slices, or cucumber 2-3 slices, then start rolling it, and pressing it really gently not to let the rice spurt everywhere.
Cut rolled sushi into half then, from that part cut it once more, top it with salmon, or crab stick or eel. Do the procedure till you used up all cut sea weeds
Other way of rolling sushi:
Lay sushi mat in a flat surface, place one whole sea weeds and spread mixture of steamed rice and sushi wine, then at the other end, lay aither avocado and salmon, cucumber and salmon, avocado and eel, or mixture of both, then roll them again to the other end, with out pressing it so hard. Repeat the procedure till you use up all the ingredients.
Cut rolled sushi into half wiping knife in a damp cloth, we need to do it, to avoid, spoiling the sushi, and knife should be really sharp, cut it again into 3 equal parts. Do the same to the rest of the rolled sushi.
Arrange in the platter and serve with kikoman, pickled ginger and wasabi.