Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. Allow the rice to cool to room temperature.
Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.
With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.
Arrange slices of tuna, avocado, and cucumber in a line across the center of the rice.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge of the nori with a little water.
Repeat the process with the remaining ingredients to make more rolls.
Using a sharp knife, slice each roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger.
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