Delicious yellowtail scallion roll: 5 Easy Steps - Chef YoYo

Ingredients

• 2 cups sushi rice (400 g)
• 2 1/2 cups water (600 ml)
• 1/3 cup rice vinegar (80 ml)
• 3 tablespoons sugar (45 g)
• 1 teaspoon salt (5 g)
• 8 oz fresh yellowtail fish, thinly sliced (225 g)
• 4 scallions, sliced into 1-inch pieces
• 1 small cucumber, julienned
• 1 avocado, sliced
• 4 sheets nori (seaweed)
• Soy sauce, for dipping (optional)