Ingredients

1 avocado, peeled and sliced

1 cup sushi rice, uncooked

1 1/ 4 cup water

3 tablespoons rice vinegar

4 sheets nori

1/ 2 cucumber, sliced

1 pinch salt

Method

Take a saucepan and combine rice and water and bring it to a boil. Then, cover the saucepan and lower the heat and cook for 20 minutes or until rice is tender and water is absorbed. Remove from the heat and add vinegar stirring with a pinch of salt. Now, set aside to cool down.

Take a bamboo sushi mat and cover it with plastic wrap to keep the rice from sticking. Now, place a sheet of seaweed over the plastic and spread the rice evenly on the sheet leaving 1/ 2 inch of seaweed empty at the bottom.

Arrange strips of cucumber and avocado on the center of the spread out rice. Now, lift the mat and roll over the vegetables once and then press down. Now, unroll and roll again on the exposes end of the seaweed sheet making a long roll. Set aside and continue making rolls with the remaining filling, rice and nori sheets.

Taking a sharp wet knife, slice the rolls in 5 or 6 slices. Serve cut side up with your some sushi condiments.