1Put the rice in a bowl and add the water. Rub the rice carefully. Change the water and repeat until the water is crystal clear. Let it drain well in a mesh strainer.
2Put the rice and water in a pot on a very high heat until it starts to boil. At this point, cover and lower the heat to the minimum. Let it cook for 10 minutes and turn it off. Leave it covered for 10 minutes to absorb all the water.
3Add the sushi su and stir it with a spatula.
4Let cool, stirring occasionally.
5Place the seaweed on the mat with the rough part up.
6Distribute the rice on the seaweed, leaving a 2-fingered edge to close or, leave the whole seaweed and cut at the end (as in the photograph).
7Place one of the fish in the middle of the rice, along with mango and avocado. Place your thumbs at the base of the mat and your remaining fingers on top of the filling so as not to undo, curl up, using slight pressure.
8Cut off excess seaweed.
9Cut the roll into 8 pieces. Garnish to taste. Serve with wasabi, gari and soy sauce.