Cut the piece of smoked salmon into thin strips. Peel the cucumber and cut into strips of the same size. Cut the avocados in half, remove the skin and stone and cut into strips. Zest the lime. Pick the coriander and chop.
Mix the sugar, vinegar and turmeric together and marinade the strips of cucumber for 15 minutes.
Place the seaweed onto a rolling mat, shiny side down. Spread the rice over the sheet of seaweed, leaving a space at one end to 'glue' the roll. Add the salmon, cucumber and avocado strips, lime and coriander. Roll tightly with the help of the mat and squeeze gently. Leave to rest on the 'glued' side.
Cut the sushi rolls with a sharp wet knife. Clean the knife between every cut.
Serve the rolls on a plate with some wasabi, soy sauce and pickled ginger.
«Make sure the knife is clean when cutting the sushi to avoid tearing the seaweed.»