Rinse 1 cup of sushi rice under cold water until the water runs clear.

In a saucepan, combine the rinsed rice and 1.5 cups of water.

Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.

In a small bowl, mix rice wine vinegar, salt, and sugar. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

Slice the avocado.Get those crispy onions ready—extra crunch is always a good idea!

Prepare a bowl of kimchi mayo for that flavorful kick.

Place a bamboo sushi rolling mat on a clean surface. Lay a sheet of sushi nori, shiny side down, on the mat.

Wet your fingers to prevent sticking and spread about 1 cup of sushi rice evenly over the nori, leaving a small border at the top.

Arrange avocado slices and sprinkle crispy onions along the center of the rice. Drizzle some kimchi mayo over the fillings.

Lift the edge of the mat closest to you with both hands, and begin rolling away from you, enclosing the fillings. Apply a bit of pressure to shape the roll.

Moisten the top border of the nori with a little water to seal the roll.

Using a sharp, wet knife, slice the roll into bite-sized pieces. Clean the knife between cuts to keep it neat.

Arrange your sushi pieces on a plate and serve with soy sauce, pickled ginger, and wasabi.