Lay a nori sheet onto your sushi mat with the shiny side facing down. Dip your fingers in the rice vinegar and press the rice down into a layer around 1cm or ½ inch in thickness. Leave the furthest edge of the nori wrap uncovered (you will use this to seal the roll later).
Pour a layer of infused oil across the rice.
Now, chop the cucumber and bell pepper into thin, long strips. Chop the spring onion into fine slices and finely dice up the avocado. Top the infused oil rice with the sliced vegetables.
Slice up the smoked salmon into thin strips and place it with the vegetables.
Now it’s time to roll! Lift the edge of the mat over the rice and roll. Keep a slight pressure to make sure the roll is nice and tight.
Stop rolling before you reach the empty part of the nori wrap. Add a little water to help it stick, then complete the roll.
Wrap the roll in cling film to keep it together. Use a sharp knife to slice up the roll, then remove the cling film.
Serve on a special sushi serving plate. Provide small dipping bowls for soy sauce, spicy mayo, or wasabi.