Avocado Cucumber Sushi Rolls

Combine water and rice in a saucepan, stirring occasionally to prevent scorching. Place the saucepan over high heat and bring the mixture to a rolling boil. Once boiling, cover the saucepan with a lid and transfer it to low heat, allowing the rice to cook until tender and all water has been absorbed. This process typically takes around 20 minutes. Remove the saucepan from the heat source and stir in vinegar and salt, allowing the flavors to meld together. Set the saucepan aside to cool for at least 5 minutes, allowing the flavors to mature.

Prepare a bamboo sushi mat by covering it with plastic wrap, ensuring that the surface remains smooth and free of sticking rice. Place a nori sheet over the plastic wrap, aligning it carefully to prevent wrinkles or creases. Evenly distribute the cooked rice over the nori sheet, leaving a small border at the bottom to prevent the filling from spilling out. Arrange sliced cucumber and avocado in a symmetrical pattern across the center of the rice, taking care not to overcrowd the filling.

Using a gentle pressing motion, lift the bamboo mat and roll the sushi over the cucumber and avocado once, applying even pressure to compress the filling. Unroll the mat, then re-roll the sushi towards the uncovered end of the nori to create a long, cylindrical shape. Seal the roll with a small amount of water if necessary, ensuring that the edges are secure.

Repeat the rolling process to create multiple sushi rolls.