• Combine the vinegar, sugar, and salt in a small bowl until the sugar and salt dissolves.
• Place hot rice in a large non-reactive bowl and sprinkle some of the rice vinegar mixture on the rice, gently fold to combine the rice and vinegar while fanning the rice at the same time.
• Add more of the rice vinegar mixture to the rice to taste.
• Cut thin slices of the cucumber lengthwise, avoid using the soft seeded parts.

MAKING A SKINNY ROLL WITH ONE INGREDIENT

• Place a half a nori sheet smooth side down on your sushi mat and gently spread 1 small scoop of rice (about 1/3 cup) on the nori sheet, fill in any empty spots or the edges with a small spoonful of rice (use about 1/2 cup of rice total).
• Place 1 row of cucumber or avocado slices (about 1/2 inch) on the center of the rice and gently press in.
• Lift the mat to roll the sushi, using your fingers to keep the filling in place, and gently pressing the roll together (see article for detailed instructions), wet your fingers in a bowl of water and lightly dampen the top edge of the nori and seal the roll.

MAKING REGULAR ROLLS WITH 2 INGREDIENTS

• Place a full nori sheet smooth side down on your sushi mat and gently spread 1-2 small scoops of rice on the nori sheet, fill in any empty spots or the edges with a small spoonful of rice (use about 1 cup of rice total), leave 1/2 inch margin without rice at the top.
• Place your cucumber and avocado slices on the rice about 1/3 from the bottom, no more than 1 inch of filling.
• Lift the mat to roll the sushi, using your fingers to keep the filling in place, and gently pressing the roll together (see article for detailed instructions), wet your fingers in a bowl of water and lightly dampen the top edge of the nori and seal the roll.
• Rest the rolls seam side down until you finish rolling all of the sushi, then cut the rolls into 6 pieces with a clean damp serrated or sharp knife.
• Serve immediately with soy sauce (or tamari or coconut amino), wasabi, and pickled ginger on the side (optional ingredients),