Mix the warm cooked rice with sushi vinegar in a bowl using a cutting motion to make sushi rice.

Cut the avocado in half, remove the pit, and peel. Slice half into 3mm thick pieces and cut the remaining half into 4 equal wedges.

Lay plastic wrap on a surface, arrange the 3mm avocado slices and smoked salmon alternately, spread sushi rice on top, and place the avocado wedges in the center. Roll tightly with the plastic wrap and refrigerate for 30 minutes.