Step 1: In a fine-mesh strainer, rinse rice under cool water until water runs almost clear. Transfer to a rice cooker or medium pot. Add 1 1/2 cups water.

Step 2: If using a rice cooker, cook according to manufacturer’s instructions. If cooking on the stovetop, bring to a boil, then immediately reduce heat to lowest setting. Cover and cook 15 minutes, then remove from heat. Let rice absorb residual moisture, still covered, about 10 minutes.

Step 3: Meanwhile, in a small saucepan over medium heat, whisk vinegar, granulated sugar, and salt. Cook, whisking, until sugar and salt dissolve. Remove from heat.

Step 4: Fluff rice with a rice paddle or rubber spatula. Transfer to a large baking dish or rimmed baking sheet. Add vinegar mixture a few tablespoons at a time, using paddle to gently fold into rice without breaking any grains, until rice has reached your desired level of seasoning.

Step 5Let cool until slightly warmer than room temperature.

Step 1: Wipe out strainer used for rice. In strainer, toss cucumbers and 1/4 teaspoon salt. Let sit 10 minutes.

Step 2: Meanwhile, in a medium bowl, whisk vinegar, granulated sugar, soy sauce, sesame oil, and a pinch of salt until salt and sugar are mostly dissolved.

Step 3: Squeeze cucumbers to release any excess moisture. Transfer to bowl with dressing and toss to coat. Refrigerate until ready to use.

Step 1: In a small bowl, beat egg until blended; season with salt.

Step 2: In a small nonstick skillet over medium-low heat, heat vegetable oil and use a paper towel to rub oil around skillet.

Step 3: Add egg and rotate skillet to form a thin circular layer. Cook until egg is just set, about 1 minute. Using a spatula or chopsticks, carefully pull up egg and flip. Continue to cook until other side is just set, about 20 seconds more. Transfer egg to a cutting board and let cool slightly.

Step 4: Roll egg to form a log, then slice to create thin ribbons. Transfer to a small bowl. Slice nori into similar-size ribbons and transfer to bowl with egg, then toss to combine. Refrigerate until ready to use.

Step 1: In a medium pot of boiling water, cook shrimp until pink and just tender, 2 to 3 minutes. Transfer shrimp to an ice bath and let cool.

Step 2: Slice salmon and tuna against the grain into slices between 1/8″ and 1/4″ thick, depending on your preference.

Step 3: Divide sushi rice, cucumber salad, and egg-nori between bowls. Garnish with sesame seeds. Arrange tuna, salmon, shrimp, avocado, and lemon around edges of bowls.

Step 4: Finish with a spoonful of ikura in the center. Serve with wasabi and pickled ginger alongside.