Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, using less water than usual to achieve a slightly firmer texture.

While the rice is still warm, gently mix it with rice vinegar, sugar, and salt. This helps season the rice and gives it a slightly tangy flavor. Let it cool down.

Cut the avocados in half, remove the pit, carefully peel the skin and slice it into long strips. Make sure the creamy avocado slices are wide enough to cover the width of the nori sheet.

Lay a bamboo sushi rolling mat on a clean surface. Place a plastic wrap over the bamboo mat. This prevents the rice from sticking to the mat.

Place a sheet of nori, shiny side down, on the plastic-covered bamboo mat. Wet your fingers with water to prevent the rice from sticking. Take a handful of sushi rice and gently spread it over the nori, leaving about 1 inch of the top edge of the nori sheet uncovered.

Place the avocado slices in a single layer over the rice along the bottom edge of the nori.

Lift the bamboo mat's edge closest to you and start rolling the nori and rice over the avocado. Apply gentle pressure to form a tight roll. When the roll is nearly complete, moisten the top edge of the nori with water to help seal the roll.

Continue rolling until the entire nori sheet is wrapped around the rice and avocado. Gently press the roll to ensure it holds its shape.

Using a very sharp knife, moistened with water to prevent sticking, slice the roll into bite-sized pieces. You can cut each roll into 6-8 pieces on a cutting board.

Arrange the avocado maki rolls on a serving plate. Serve with soy sauce, wasabi, and pickled sushi ginger on the side for extra flavor. Enjoy!