1/2 pack sushi rice
1 avocado, sliced
4 nori sheets
1 salmon filet (about 200 grams), chopped
4 ts mayonnaise
Optionally: black sesame seeds
Prepare the sushi rice as stated on the package. Optionally you can stir some black sesame seeds in after it's cooked. Using a cooking ring, cut 2 circles out of each nori sheet (about 10cm diameter).
Put the cooking ring on a plate and 3 tablespoons of sushi rice in it, use the spoon to press the rice down. (Tip: if you cover the cooking ring with a drop of olive oil beforehand, the rice won't stick to the ring). Cover with 1 ts mayonnaise and 4 slices of avocado. Put 1/4th of the salmon on top.
Put the cooking ring on the circular nori sheet and cover with 3 tablespoons of sushi rice. You can now easily pick up this 'bun' and put it on top of the salmon.