Instructions

1. Start by preparing the sushi rice: Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, usually in 1 1/4 cups of water. Once cooked, let it cool slightly, and then mix in 1 tablespoon of rice vinegar and 1 teaspoon of sugar.
2. In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar. Stir in 2 tablespoons of toasted sesame seeds and set aside to let the flavors meld, creating a tangy dipping sauce.
3. Lay a sheet of nori seaweed shiny side down on a bamboo sushi mat.
4. With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving about a 1-inch border at the top edge.
5. In the center of the rice, arrange a line of julienned cucumber, carrot, sliced avocado, and chopped green onions for a colorful filling.
6. Using the bamboo mat, start rolling the nori tightly over the filling, applying gentle pressure to keep the roll compact. Roll until you reach the top border of the nori.
7. To seal the roll, moisten the edge of the nori with a little water and press to secure.
8. Repeat the process with the remaining ingredients to create more rolls.
9. Using a sharp knife, slice each roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean edges.
10. Serve the seaweed rice rolls with the tangy dipping sauce on the side for a refreshing taste.