In a small bowl, whisk together vinegar, salt and sugar. Set aside.

Rinse the rice well in a strainer. Put aside to drain for 1 hour until rice dries. When rice has dried, combine with water in a medium saucepan and bring to a boil. Once water is boiling, reduce to low heat and cover. Let it cook for 12 minutes.

Remove from heat and keep lid closed for another 10 minutes.

Transfer rice to a non-metallic tray. Gradually add the rice vinegar mix and stir with a wooden spoon. For the best results, fan the rice so it cools down.

Cut the avocado thinly.

With a fork, mix the cream cheese until it has a smooth texture.

Place plastic wrap in a rectangular cake pan (25 cm length). Spread the smoked salmon slices on the bottom. Put ½ of sushi rice on top of it and flatten it. Place nori sheets on top of the rice. Spread the cream cheese over the nori. Then add the fresh salmon and the avocados. Next, cover the avocados using the nori. Lastly, layer using the rest of the rice.

Cover the rice with the plastic wrap and flatten the rice using the palm of your hands.

Place it in the refrigerator for around 2 hours. Then, flip the cake pan over into a large plate. Remove the pan and the plastic wrap.

Serve with soy sauce, wasabi and pickled ginger.