I make this recipe often with a few variations: 1.as others have suggested, I add sugar to the rice mix 2.I don't use as much rice per roll as shown in the picture, it's too much 3.I sometimes substitute very fresh tuna for the salmon 4. I add thinly sliced scallions to the cuke / avocado. I love this served with a sweet soy dipping sauce containing 3T soy, 2T sake or sherry, 1T brown sugar and a sprinkling of sesame seeds! Another good dip for those who like chilli is to use 4T soy, 1T rice vinegar, dash of hot chilli oil and some red pepper flakes. LOVELY!!!!
Finally, use wet hands when rolling, use a bamboo mat for best results and use a wet knife for slicing. Happy sushi making!
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