Vegetarian Healthy Avocado Sushi

• 1 1/4 cups water
• 1 cup short grained white rice (sushi rice)
• 3 tablespoons rice vinegar
• 1 pinch salt
• 4 sheets nori (dry seaweed)
• 1/2 cucumber, sliced into thin strips
• 1 avocado - peeled, pitted and sliced

Method

1. Combine the water and rice in a saucepan and bring to a boil. Cover,
   reduce heat to low and simmer for 20 minutes, or until rice is tender
   and water has been absorbed. Remove from the heat and stir in the
   vinegar and a pinch of salt. Set aside to cool.
2. Cover a bamboo sushi mat with plastic wrap to keep the rice from
   sticking. Place a sheet of seaweed over the plastic. Use your hands to
   spread the rice evenly onto the sheet, leaving about 1/2 inch of
   seaweed empty at the bottom. Arrange strips of cucumber and avocado
   across the center of the rice. Lift the mat and roll over the
   vegetables once and press down. Unroll, then roll again towards the
   exposed end of the seaweed sheet to make a long roll. You may moisten
   with a little water to help seal. Set aside and continue with remaining
   nori sheets, rice and fillings.
3. Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut
   side up with your favorite sushi condiments.