Prepare a bowl of cold water to wet your hands. (This will prevent the rice from sticking to your fingers)For sushi rice:Dissolve the sugar in the rice vinegar.In a fine mesh strainer, rinse the rice under cold running water until the water is clear.In a saucepan, weigh the rice and add 1.5 times its volume in water.Bring to a boil and cook for 15 minutes over low heat and covered.Let the rice cool down.Pour the sugar-vinegar mixture over the rice and mix with a bamboo spatula. Spread a bamboo mat or a plastic food wrap on a work surface.Place a sparse and even layer of rice on the full surface.Peel off the nori sheet.Place a strip of salmon flesh, pieces of avocado, and fish roe to taste in the width direction.Roll everything up by closing the roll tightly.Decorate with salmon strips. Refrigerate until serving.