The Modern Nonna

Prep
16 Note: always buy sushi-grade fish from a trusted fishmonger or seafood counter, and be sure to ask if it’s safe to eat raw. 
8 In a bowl, mix together the rice wine vinegar and honey. Set aside. 
0 Cook the rice as per the package instructions. I like to add a generous pinch of salt to my water. Let it cool, then add the rice vinegar and honey mixture. Stir.
1 Using a sharp knife, cut the sushi-grade fish into thin slices. Set aside. Thinly slice the avocado, and cut the cucumber into thin circles. Set aside. 
Assembly
3 To assemble, place a piece of plastic wrap into a 9 by 9 square dish, making sure to cover the bottom and sides. Add the sushi-grade fish, alternating pieces of salmon and tuna until you have a nice even layer covering the bottom of the dish. 
4 Next, add the thinly sliced avocado.
15 Then, add a layer of the cucumber.
5 Finally, add the rice mixture. Using wet hands, press the rice down into an even layer, followed by a sheet of nori paper on top.
6 Gently invert the dish onto a cutting board.
7 Cut into squares and garnish with spicy mayo, sriracha, sesame seeds, or furikake seasoning. Enjoy with soy sauce on the side. 
17 Scroll up the post for tips on choosing the right sushi-grade fish, serving suggestions, and FAQs.