For the sushi rice: Place 1 cup sushi rice in a fine mesh strainer and rinse well (until the water runs clear. Drain well, then place the rice in a medium pot with a tight fitting lid. Add 1 ¼ cup cold water, bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from the heat, let stand, covered, for 10 minutes. Mix together ¼ cup seasoned rice vinegar and 1 teaspoon sugar until the sugar is dissolved, stir mixture into the rice. Cover the rice with a damp paper towel until ready to use.

Place the nori on the SushiQuik or other rolling mat with the shiny side down, cover evenly with a thin layer of prepared sushi rice, leaving a ½ inch piece gap at the top of the nori without rice. . If you prefer the rice on the outside of the sushi roll, carefully flip the rice covered nori sheet over. Place a line of smoked salmon strips a quarter of the way away from you, then top with a line of sliced avocado and sprinkle with sliced scallion. Wet the uncovered end of the nori with a water from your fingertip. Lift the sushi mat at the end closest to you and begin to roll, pressing down slightly and pulling out on the mat when it reaches the rice. Continue to roll, pressing down slightly, until you have a round, sealed roll. Remove to a cutting board, and slice with a sharp, damp knife, rinsing the knife every few slices.

Serve cold with soy sauce, prepared wasabi, and thin slices of ginger. Use within 24 hours of preparation. Keep refrigerated until ready to serve.